*  Exported from  MasterCook  *
 
           Beef Stew With Shiitake Mushrooms And Baby Vegetables
 
 Recipe By     : Bon Appetit March 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef & Veal                      Bon Appetit Magazine
                 Chowder, Soups & Stews           To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         all purpose flour
    6      tablespoons   butter
    3      pounds        trimmed boneless beef chuck -- cut into 1 1/2-inch
                         -- cubes
    2      large         onions -- chopped
      1/4  cup           tomato paste
    3      cups          dry red wine
    2      cans          beef broth -- (14 1/2-ounce)
    1      tablespoon    dark brown sugar
    1 1/2  pounds        baby red-skinned potatoes -- quartered
   30                    baby carrots -- trimmed
   12      ounces        baby pattypan squash -- halved (12 to 14)
    1      pound         fresh shiitake mushrooms -- stemmed caps
                         -- thickly sliced
    3      tablespoons   chopped fresh marjoram -- or 1 tablespoon
                         -- dried
 
 Place flour in baking pan.  Season with salt and pepper.  Melt 4 tablespoons bu
 tter in heavy large Dutch oven over medium-high heat.  Working in batches, coat
  meat with flour; add to pot and brown on all sides.  Using slotted spoon, tran
 sfer to plate.
 
 Melt 2 tablespoons butter in same pot over medium-high heat.  Add onions; saute
  until tender, about 6 minutes.  Mix in tomato paste, then wine.  Bring to boil
 , scraping up any browned bits.  Add broth and sugar, then beef and any accumul
 ated juices .  Bring to boil.  Reduce heat, cover partially and simmer 1 1/2 ho
 urs.
 
 Add potatoes and carrots; simmer uncovered until meat and vegetables are almost
  tender, about 25 minutes.  Add squash; simmer until almost tender, about 10 mi
 nutes.  Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are te
 nder, about 5 minutes.  Season with salt and pepper.  (Can be made 1 day ahead.
   Cool slightly.  Cover, chill.  Before serving, cook over medium heat, stirrin
 g occasionally.)
 
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