Recipe: Beef Stew with Wild Mushrooms

Recipes using Tones Restaurant Black Pepper

• 1 cup flour
• 1/4 tsp black pepper
• 1/4 tsp salt
• 8 tbsps butter, divided
• 3 lbs boneless beef chuck, cut into 1 1/2 inch cubes
• 2 cups medium onion diced
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1 can 48oz beef broth
• 1 tbsp dark brown sugar
• 5 cups diced red potatoes (about 1 1/2 lbs)
• 1/2 lb mixed wild mushrooms (portabello, crimini, shitake)
• 1 lb baby carrots, cut in half

1. Place flour, salt and pepper in a shallow dish.
2. Melt 2 tbsps butter in heavy medium skillet or Dutch oven over medium-high heat.
3. Working in batches, coat meat with flour mixture, place in skillet and brown evenly, remove and set aside.
4. Add butter as needed while browning.
5. After beef is browned, melt 2 tbsps butter in same skillet over medium-high heat.
6. Add onions and saute about 4 mins, until transparent.
7. Stir in tomato paste, then wine.
8. Bring to boil and deglaze skillet, scraping up any browned bits.
9. Add broth, sugar and beef with juices.
10. Bring to a boil.
11. Cover partially, reduce heat and simmer 1 hour.
12. Add potatoes and carrots, simmer uncovered 25 mins.
13. Add mushrooms and continue simmering 10 mins, until beef and vegetables are tender.
14. Season to taste.