Portabella and Beef Burgundy Stew

Name: Portabella and Beef Burgundy Stew
Prep time: 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1 lb beef top round steak, cut into 1-inch pieces; 2 tablespoons all-purpose flour; 1 tablespoon oil; 6 oz portabella mushroom caps, gills and stems removed, cut into 1-inch pieces; 2 medium onions, cut into thin wedges; 2 cups ready-to-eat baby-cut carrots; 1 can (14 oz) beef broth; 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained; 1 cup Burgundy or Pinot Noir wine, or nonalcoholic red wine; 1/4 teaspoon pepper; 3 tablespoons water; 1/4 cup all-purpose flour

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Prep 15 min
Total 2 hr 15 min
Ingredients 12
Servings 5

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Qué Rica Vida Cocina

Updated Apr 20, 2010

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Ingredients

1 lb beef top round steak, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon oil
6 oz portabella mushroom caps, gills and stems removed, cut into 1-inch pieces
2 medium onions, cut into thin wedges
2 cups ready-to-eat baby-cut carrots
1 can (14 oz) beef broth
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 cup Burgundy or Pinot Noir wine, or nonalcoholic red wine
1/4 teaspoon pepper
3 tablespoons water
1/4 cup all-purpose flour

Directions

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.

Expert Tips

tip 1
Our version of Beef Burgundy has the meaty texture and hearty flavor of contemporary portabella mushrooms.
tip 2
Portabella mushrooms are fully-grown large, dark mushrooms that have rich flavor and a dense, meaty texture.
tip 3
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.