* Exported from MasterCook * Beef Stew With Shiitake Mushrooms And Baby Vegetables Recipe By : Bon Appetit, Mar 1996 Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Chowder, Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- All purpose flour 6 tb Butter 3 lb Boneless beef chuck -- trimmed, - cut into 1-1/2" cubes 2 lg Onions -- chopped 1/4 c Tomato paste 3 c Dry red wine 29 oz Beef broth (2 cans) 1 tb Dark brown sugar 1 1/2 lb Baby red-skinned potatoes -- - quartered 30 Baby carrots -- trimmed 12 oz Baby pattypan squash (12 to 14) -- halved 1 lb Fresh shiitake mushrooms -- - stemmed caps, - thickly sliced 3 tb Fresh marjoram -- chopped -OR- 1 tb Dried marjoram Place flour in baking pan. Season with salt and pepper. Melt 4 tb butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate. Melt 2 tb butter in same pot over medium-high heat. Add onions; saute until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1-1/2 hours. Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tb marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.) MC formatted by Barb at Possum Kingdom - - - - - - - - - - - - - - - - - -