Hearty Beef Stew With Mushrooms, Carrots And Potatoes

• 1200 gr boneless beef chuck, cut into 20 mm pieces
• 100 gr all purpose flour
• 5 gr fresh thyme
• 5 gr paprika
• 100 ml olive oil
• 200 gr brown onions, shredded
• 50 gr garlic cloves, peeled and sliced
• 300 gr shitake mushrooms, cut into 4
• 300 gr tomatoes, skinned and deseeded
• 300 gr carrots, peeled and cut into 20 mm pieces
• 300 gr small potatoes, scrubbed
• 900 ml beef stock
• Salt and Pepper (to taste)

1. Place beef in large bowl.
2. Sprinkle with flour, thyme, paprika and generous amounts of salt and pepper; toss to coat.
3. Heat amounts of the oil in heavy large pot over medium-high heat.
4. Working in batches, add beef and saute until brown, about 6 min
5. Place beef to a large pot after each batch; reserve any flour in bowl.
6. Saute the prepared onions and garlic in an amount of oil. When slightly colored add to pot with the beef.
7. Saute the prepared mushrooms for 2 min, add to a pot with the beef.
8. Add reserved flour mixture to pot.
9. Add beef stock and prepared tomatoes, bring to boil. Reduce heat to medium-low.
10. Cover and simmer until beef is almost tender, about 60 min.
11. Add prepared carrots and potatoes, simmer uncovered, until beef and vegetables are tender and sauce thickens, about 30 min. Adjust seasoning.

beef chuck, flour, thyme, paprika, olive oil, brown onions, garlic, shitake mushrooms, tomatoes, carrots, potatoes, salt

Taken from www.epicurious.com/recipes/member/views/hearty-beef-stew-with-mushrooms-carrots-and-potatoes-50006674 (may not work)