Beef Stew With Mushrooms, Carrots And Potatoes

• 2 5/8 pounds boneless beef chuck cut into 20 mm pieces
• 3/4 cup all-purpose flour
• 2 1/16 tablespoons fresh thyme
• 3/4 tablespoon paprika
• 6 3/4 tablespoons olive oil
• 1 1/4 cups yellow onion shredded
• 5 7/8 tablespoons garlic cloves peeled and sliced
• 2/3 pound shiitake cut into 4
• 2 cups tomatoes skinned and deseeded
• 2 3/4 cups carrots peeled and cut into 20 mm pieces
• 4 cups small potatoes scrubbed
• 3 3/4 cups beef stock
• salt
• pepper

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

boneless beef chuck, flour, thyme, paprika, olive oil, yellow onion, garlic, shiitake, tomatoes, carrots, potatoes, beef stock, salt, pepper

Taken from www.yummly.com/recipe/Beef-Stew-with-Mushrooms_-Carrots-and-Potatoes-1692694 (may not work)