Wednesday, September 16, 2009

Beef Stew With Marsala Wine and Mushrooms

This is a recipe I created today based on the fact that I was in the mood for Boeuf Bourguignon but did not want to go to the store for a bottle of red wine.

1 lb. chuck roast, cubed and coated with 1 tbsp. flour
2 tbsp. Extra Virgin Olive Oil
3 carrots, sliced
3 medium potatoes, peeled and cubed into large pieces
8 oz package white mushrooms, sliced thickly
2 cups beef broth
1 onion, chopped
1 garlic clove, sliced
3 sprigs fresh thyme
1/4 cup Marsala Wine
2 tbsp flour mixed with 1/2 cup water (thickener)
Salt and pepper to taste

Heat a heavy cast iron Dutch oven. Add olive oil and add beef cubes. Do not stir or turn until the beef is nicely browned. Turn over and brown other side too. Add onions and garlic. Cook until onions are translucent. Add thyme sprigs and beef broth and mushroom. Bring to a boil and then lower to medium low.

When the beef is tender, approximately 45 minutes later, add the potatoes and carrots. Cook until potatoes and carrots are tender, another 20 minutes or so. Add thickener and cook another 2 minutes or so.

Serve with buttered noodles or rice.

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