PORTOBELLO MUSHROOM STEW
This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night.
Provided by Chef Buggsy Mate
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 206.7, Fat 6.2, SaturatedFat 1.9, Cholesterol 48.4, Sodium 521.1, Carbohydrate 12.6, Fiber 1.9, Sugar 3.4, Protein 19.4
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