Ingredients
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3 tablespoons flour
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3 garlic cloves, minced
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3/4 teaspoon salt
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1 teaspoon pepper, freshly cracked
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1 lb beef stew meat
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1 tablespoon vegetable oil
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1 medium onion, chopped
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2 stalks celery, chopped
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1 cup white wine
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1 cup beef stock
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1 1/2 teaspoons thyme
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1 teaspoon rosemary, crushed
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1 teaspoon red pepper flakes
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2 tablespoons cornstarch
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2 tablespoons water
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1 lb baby portabella mushroom, sliced
Instructions
- In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
- In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
- Add beef to pot in batches and brown. Remove beef and set aside.
- Add mushrooms to pot; saute until tender. Return beef to pot.
- Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
- Bring to a boil.
- Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
- Combine cornstarch and water until smooth; gradually stir into stew.
- Increase heat and bring to a boil, stirring for 2 minutes or until thickened.