| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
St. Louis |
St. louis p, Post1 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Beef stew meat – (to 2 1/4 lbs); trimmed of fat |
|
|
And cut in 3/4" chunks |
|
|
Vegetable oil |
| 5 1/2 |
c |
Chopped onions |
| 5 1/2 |
c |
Diced carrots in 1/4" cubes |
| 2 |
tb |
All-purpose flour |
| 2 |
ts |
Dried thyme leaves |
| 3 |
|
Sprigs Parsley; preferably flat-leaf, plus |
| 2 |
tb |
Chopped parsley; for garnish |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
c |
Reduced-sodium beef stock; plus more if needed |
| 2 |
c |
Dry red wine; plus more if needed |
| 8 |
oz |
Shiitake mushrooms; cleaned |
| 8 |
oz |
White mushrooms; cleaned |
| 1 |
lb |
Wide noodles |
INSTRUCTIONS
Pat meat dry with paper towels. Add enough oil to coat bottom of
large, deep-sided pan with lid; place over medium heat. When oil is
very hot, add enough beef cubes to fit comfortably in single layer.
Saute until browned well on all sides, 3 to 4 minutes. Remove meat
with slotted spoon and drain on paper towels. Repeat with remaining
meat, adding more oil as needed. Add oil to coat bottom of same pan.
Heat over medium heat. Add onions and carrots; cook, stirring
constantly, until softened slightly, about 3 minutes. Return meat to
pan. Sprinkle with flour; cook, stirring, for 2 minutes. Add thyme,
parsley sprigs, 1 teaspoon salt, 1/2 teaspoon pepper, stock and wine.
Bring to a simmer. Reduce heat and cook, covered, until meat is very
tender when pierced with knife, about 1 1/2 hours. (If liquids seem
too thick near end of cooking time, add up to 1/2 cup stock and up to
1/3 cup wine.) While stew is simmering, prepare mushrooms: Remove and
discard stems from shiitakes; slice caps into 1/2-inch strips. Cut
white mushrooms through stems into 1/2-inch-wide slices. Heat 1
tablespoon oil in large, heavy, medium skillet over medium-high heat.
Add mushrooms; cook, stirring constantly, until browned, 3 to 4
minutes. Season to taste with salt and pepper. Set aside at cool room
temperature. When stew is done, remove and discard parsley sprigs.
Stir in mushrooms. Adjust seasonings if needed. (Stew can be made 2
days ahead. Let cool, cover and refrigerate. Reheat when needed.)
When ready to serve, bring large pot of water to a boil; salt
generously. Add noodles; cook until al dente, 4 to 5 minutes for
fresh noodles, 10 to 12 minutes for dried. Drain noodles. Taste; add
salt if needed. Arrange on serving platter. Mound stew on top;
garnish with chopped parsley. Yield: 4 to 5 servings.
Comments: Pappardelle, the extra-wide Italian noodles, work well in
this recipe.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Betty Rosbottom
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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