Beef Stew With Red Wine & Vegetables

• cup all-purpose flour↗1⁄2
• tablespoons butter↗2
• tablespoons olive oil↗4
• lbs boneless beef chuck (cut into large cubes)↗2
• brown onion, diced↗1
• cup tomato paste↗1⁄4
• cups dry red wine↗2
• cup water↗1
• cups low sodium beef broth↗4
• tablespoon dark brown sugar↗1
• teaspoon sea salt↗1
• yellow potatoes, cut into quarters↗4
• carrots, cut into thick slices↗4
• shiitake mushrooms, stemmed and caps cut into thick slices↗15
• tablespoons fresh marjoram or 2 tablespoons fresh thyme↗2
• teaspoon black pepper, freshly ground↗1⁄2

Step-by-step instructions

1. 1

   Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.

2. 2

   Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.

3. 3

   Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.

4. 4

   Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.

5. 5

   Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.

6. 6

   Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.

7. 7

   After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.

8. 8

   Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.