Beef, Wine, and Mushroom Stew



2 1/2 – 3 lb chuck roast, trimmed of fat, cut the meat into 1 inch chunks.
1 onion, cut into thick slices
1 pound small button mushrooms, cleaned well, left whole, and trimmed at the stem
1 bunch young carrots, peeled and sliced
5 red potatoes, scrubbed clean and cut into chunks
4 garlic cloves, minced
1 t paprika
1/4 t ground white pepper
1 bay leaf
4-6 sprigs of fresh thyme
1 1/2 cups beef stock, low sodium, reserve 1/2 cup
1/2 cup red wine
1 T flour
2 t extra virgin olive oil Read More

Italian Beef Stew with Mushrooms



3 lb chuck roast, trimmed of fat and cubed
1 medium onion, chopped
3 medium red potatoes, chopped, skin on
28 oz tomatoes, squished by hand the Italian way
2 cups carrots, sliced
1/2 cup celery, sliced
6 oz mushrooms, small crimini can be left whole, if large, slice in half
1 t dried oregano
1 t dried thyme
1/2 t fresh cracked black pepper
1/4 cup packed fresh basil leaves, torn in half
1/2 cup beef stock
1 T olive oil
1 bay leaf Read More