Beef With Mushrooms and Capers
- 2 1/2 pounds stewing beef, in one-inch cubes
- 3 tablespoons flour
- 2 tablespoons butter
- 2 to 3 tablespoons cooking oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups veal or beef stock
- 1/2 cup dry vermouth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly-ground pepper
- 1/2 pound small fresh mushroooms
- 3 tablespoons heavy cream
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons capers
- Dry the pieces of beef and dust them lightly with flour.
- Heat one tablespoon of the butter and one tablespoon oil in a heavy three-quart casserole.
- Brown the meat over medium-high heat without crowding.
- Add a little more oil if necessary.
- Remove the beef from the casserole and lower the heat.
- Saute the onion in the casserole until tender.
- Add the garlic and saute another minute.
- Stir in the stock and vermouth, scraping the bottom of the casserole.
- Return the beef and any juices it might have released to the casserole.
- Add the thyme and rosemary.
- Bring to a simmer, season to taste with salt and pepper and cover.
- Adjust heat so the stew simmers gently.
- Simmer for 1 1/2 hours.
- Heat the remaining tablespoon of butter and 1 tablespoon of oil in a skillet and saute the mushrooms quickly over very high heat until they are lightly browned.
- Drain them and add them to the casserole.
- Continue cooking the stew for another 15 minutes or so, until the beef is tender.
- If you are making this stew in advance, complete it up untll this point, then finish step four just before serving.
- Combine the cream and mustard.
- Stir a little of the hot sauce from the stew into this mixture, then add the cream mixture back to the casserole.
- Add the capers, recheck seasonings, bring the sauce to a simmer once again and then serve.
stewing beef, flour, butter, cooking oil, onion, garlic, veal, thyme, rosemary, salt, mushroooms, heavy cream, mustard, capers
Taken from cooking.nytimes.com/recipes/2053 (may not work)