Portabella and Beef Burgundy Stew

lb beef top round steak, cut into 1-inch pieces

tablespoons all-purpose flour

tablespoon oil

oz portabella mushroom caps, gills and stems removed, cut into 1-inch pieces

medium onions, cut into thin wedges

cups ready-to-eat baby-cut carrots

can (14 oz) beef broth

can (14.5 oz) diced tomatoes with Italian herbs, undrained

cup Burgundy or Pinot Noir wine, or nonalcoholic red wine

1/4

teaspoon pepper

tablespoons water

1/4

cup all-purpose flour

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1

Heat oven to 325°F. In large bowl, mix beef and 2 tablespoons flour; toss to coat evenly. In Dutch oven, heat oil over medium-high heat. Cook and stir beef in oil until browned. Stir in all remaining ingredients except water and 1/4 cup flour. Cover.
2

Bake 1 hour 15 minutes to 1 hour 30 minutes or until beef is fork-tender. Meanwhile, in small bowl, blend water and 1/4 cup flour with wire whisk until smooth.
3

Stir flour mixture; gradually add to stew, stirring gently to blend. Cover. Bake 30 minutes longer or until sauce has thickened.

Our version of Beef Burgundy has the meaty texture and hearty flavor of contemporary portabella mushrooms.
Portabella mushrooms are fully-grown large, dark mushrooms that have rich flavor and a dense, meaty texture.
To remove the gills from portabella mushrooms, use the tip of a spoon to scrape the underside. If gills from mushrooms are not removed, expect the color of the food to be quite dark.