Cook Time: 60 minutes
Serves: 6
Ingredients
- 2 lb stewing beef cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil
- 2 cups beef stock
- 1 onion, sliced
- 2 slices bacon, chopped
- 1 tsp dried Herbes de Provence or thyme
- 2 large cloves minced garlic
- 2 cups button mushrooms, quartered
- 2 celery stalks, chopped
- 3 cups baby potatoes, scrubbed and quartered
- 1 pkg dried mushrooms
- 1 bay leaf
- 1/4 cup tomato ketchup
- 1 cup frozen peas
- Trim and cut beef into cubes; toss with the flour. Sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown meat, in batches and adding more oil if necessary. Transfer to a large Dutch oven that has a lid.
- Add stock to the same skillet and bring to boil, scraping up any brown bits off the bottom; pour over the meat in the Dutch oven.
- In same skillet, heat remaining oil over medium heat; fry onion, bacon and thyme for 1 minute. Add button mushrooms; cook until softened and almost no liquid remains, about 8 minutes. During the last minute of cooking, add the minced garlic and continue to stir until fragrant.Add to Dutch oven.
- Add celery, potatoes, dried mushrooms, bay leaf and 1 cup (250 mL) water, and tomato ketchup to the Dutch oven; stir to combine. Bring to the boil. Reduce heat, cover and simmer until beef is tender, about 1 hour.
- Add peas; simmer until heated through. Discard bay leaf. Add additional salt and pepper to taste. This stew is even better cooled and refrigferated to serve the next day.
