5 medium carrots, peeled and cut into 1/2-inch cubes
4 onions (about
2 pounds), sliced
4 cloves garlic
1 bay leaf
4 cups canned tomatoes, drained
1 bottle (750 ml) Burgundy, Cabernet or Pinot Noir
2 cups beef stock or broth
2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 pounds assorted mushrooms,
such as white button, cremini or portobello, cleaned and trimmed
1/4 cup all-purpose flour
Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches,
add beef and sauté until well browned, 8 to 10 minutes per batch.
Remove meat to
Add carrots and onions to pot; sauté 5 to 6 minutes.
Add garlic; sauté
Return meat to pot. Add the bay leaf and tomatoes, breaking up tomatoes
with wooden spoon. Stir in wine and beef stock; cover and simmer 1 1/2 hours or
until the beef is tender.
Uncover; simmer for 1/2 hour.
Season with the salt and
pepper. Cool and refrigerate, or freeze, tightly covered.
To serve: If the stew has been frozen, let thaw. Depending on the size of the
mushrooms, leave whole or cut into quarters or halves. Heat remaining tablespoon
oil in a large skillet. Add mushrooms; sauté until softened and browned, 8 to 10
minutes. Stir into stew in pot. Remove a little liquid from pot to bowl. Stir in
flour to make paste. Stir in a little more liquid from the pot to thin out the paste
a bit. Stir the flour mixture into the stew. Gently reheat the stew over very low
heat, stirring, until simmering and stew is slightly thickened. Remove bay leaf.
Serve over noodles, boiled or mashed potatoes or rice.