Ingredients
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1/2 lb oyster mushrooms or 1/2 lb your favourite mushroom
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1 tablespoon butter
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3 tablespoons olive oil
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3 tablespoons all-purpose flour
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1 teaspoon salt
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2 lbs stewing beef, cut into 1 to 11/2-inch (2.5 to 4 cm)
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1 cup brewed coffee (your favorite)
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3/4 cup water
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2 garlic cloves, minced
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2 tablespoons red wine vinegar
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1 tablespoon brown sugar
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1 teaspoon Worcestershire sauce
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3 sprigs fresh thyme (or 1 tsp/5 mL dried)
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2 bay leaves
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2 teaspoons dried oregano leaves
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2 -3 cups baby carrots
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2 -3 cups peeled white pearl onions
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fresh ground black pepper
Instructions
- Clean shiitake and remove stems, if using other mushrooms simply clean.
- Leave whole or if mushrooms are large, thickly slice.
- In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
- Add mushrooms and cook until tender, about 3 minutes.
- Remove from heat and turn into a bowl.
- In a large bowl, stir flour with salt.
- Add beef and lightly coat in flour.
- In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
- Repeat with remaining meat adding a little more oil.
- Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
- Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
- Stir occasionally for 1 1/2 hours, meat should nearly be tender.
- Stir in carrots and onions.
- Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
- If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
- Stir in mushrooms.
- Add pepper to taste.
- Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
- PEELING PEARL ONIONS:
- Drop unpeeled onions in boiling water for a minute or so.
- Plunge into cold water.
- Cut base of onions and squeeze.
- Onions will pop out of skin.