Beef Stew With Red Wine & Vegetables

• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 4 tablespoons olive oil
• 2 lbs boneless beef chuck (cut into large cubes)
• 1 brown onion, diced
• 1/4 cup tomato paste
• 2 cups dry red wine
• 1 cup water
• 4 cups low sodium beef broth
• 1 tablespoon dark brown sugar
• 1 teaspoon sea salt
• 4 yellow potatoes, cut into quarters
• 4 carrots, cut into thick slices
• 15 shiitake mushrooms, stemmed and caps cut into thick slices
• 2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
• 1/2 teaspoon black pepper, freshly ground

1. Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
2. Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
3. Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
4. Add a another 2 tablespoons of oil to the saucepan and add the onions; saute until tender and translucent for about 5 minutes.
5. Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
6. Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
7. After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
8. Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

allpurpose, butter, olive oil, beef chuck, brown onion, tomato paste, red wine, water, beef broth, brown sugar, salt, yellow potatoes, carrots, shiitake mushrooms, fresh marjoram, black pepper

Taken from www.food.com/recipe/beef-stew-with-red-wine-vegetables-350636 (may not work)