Beef and Portobello Stew

Name: Beef and Portobello Stew
Ingredients: ⅓ cup (75 mL) all-purpose flour; ½ tsp (2 mL) EACH: salt and dried thyme; ¼ tsp (1 mL) EACH: pepper and crushed dried rosemary; 1 lb (500 g) stewing beef, cut into 1 in (2.5 cm) cubes; 2 tbsp (30 mL) vegetable oil or butter; ½ cup (125 mL) leeks (white part only), shallots or onions, chopped; 1 clove garlic, minced; 4 cup (1 L) coarsely chopped portobello mushrooms (1 in/2.5 cm chunks); 2 ½ cup (625 mL) beef broth or stock; ½ cup (125 mL) dry red wine; 1 tbsp (15 mL) tomato paste; salt and pepper to taste

Beef and Portobello Stew was pinched from <a href="http://www.beefinfo.org/Default.aspx?ID=10" target="_blank">www.beefinfo.org.</a>

INGREDIENTS

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⅓ cup (75 mL) all-purpose flour

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½ tsp (2 mL) EACH: salt and dried thyme

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¼ tsp (1 mL) EACH: pepper and crushed dried rosemary

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1 lb (500 g) stewing beef, cut into 1 in (2.5 cm) cubes

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2 tbsp (30 mL) vegetable oil or butter

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½ cup (125 mL) leeks (white part only), shallots or onions, chopped

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1 clove garlic, minced

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4 cup (1 L) coarsely chopped portobello mushrooms (1 in/2.5 cm chunks)

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2 ½ cup (625 mL) beef broth or stock

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½ cup (125 mL) dry red wine

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1 tbsp (15 mL) tomato paste

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salt and pepper to taste

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