Beef and Mushroom Stew
By Yankee Magazine|Sep 18 2007|
This fragrant beef and mushroom stew gets an extra punch of color from the addition of green olives, although it’s just as delicious if you decided to skip them.
Yield
Serves 4-6
Ingredients
2-1/2 pounds beef chuck, cubed
2 cloves garlic, minced
2 carrots, peeled and sliced
1 onion, sliced
1 bay leaf
2 sprigs thyme
2 sprigs rosemary
2 cups dry red wine
1/2 pound salt pork, diced
3 tablespoons flour
2 tablespoons butter
1/2 pound mushrooms, sliced
1/4 cup sliced green olives
Salt and pepper to taste
Instructions
Combine beef, garlic, carrots, onion, bay leaf, thyme, rosemary, and wine in large bowl. Cover and marinate overnight in refrigerator. Stir once or twice. Fry salt pork in oven-proof casserole until crisp. Remove with slotted spoon and set aside. Preheat oven to 350 degrees. Strain meat and vegetables, reserving marinade. Cook meat and vegetables in salt pork fat 10 minutes, stirring until meat is browned on all sides. Sprinkle with flour, stir to coat evenly, and add marinade. Continue stirring until mixture is smooth. If necessary, add water or water and wine until meat is covered with liquid. Bake, covered, 1 hour. Remove meat from sauce; strain out and discard vegetables. Return meat and sauce to casserole. Melt butter in small frying pan and sauté mushrooms 2 minutes. Add mushrooms to meat and sauce and bake, covered, 30 minutes. Add olives, stir, and cook 5 minutes. Season with salt and pepper. If desired, garnish stew with reserved salt pork.
