Hearty Beef Stew

• 3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
• Kosher salt
• Freshly ground black pepper
• 6 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 large onions, chopped
• 1/4 cup tomato paste
• 3 cups dry red wine
• Two 14 1/2-ounce cans beef broth
• 1 tablespoon dark-brown sugar
• 1 1/2 pounds baby red-skinned potatoes, quartered
• One 10-ounce package baby carrots, rinsed
• 1 pound fresh cremini mushrooms, stemmed, caps thickly sliced
• 3 tablespoons whole-grain mustard
• 3 tablespoons chopped fresh flat-leaf parsley

1. Place the meat in a large bowl and season generously with salt and pepper.
2. Melt 4 tablespoons of the butter in a large, heavy Dutch oven over medium-high heat.
3. Working in batches, toss the meat with the flour; add to the pot, and brown on all sides.
4. Using a slotted spoon, transfer the meat to a plate.
5. Melt the remaining 2 tablespoons butter in same pot over medium-high heat.
6. Add the onions, and saute until tender, about 6 minutes.
7. Mix in the tomato paste and then the red wine.
8. Bring to a boil, scraping up any browned bits on the bottom of the pot.
9. Add the broth and sugar, then the browned beef and any accumulated juices.
10. Bring to a boil; reduce the heat, and simmer, partially covered, 1 1/2 hours, until the beef is very tender.
11. Add the potatoes and carrots, and simmer, uncovered, until the vegetables are tender, about 25 minutes.
12. Add the mushrooms, mustard, and parsley; simmer until the mushrooms are tender, another 10 minutes.
13. Season to taste with salt and pepper.

beef chuck, kosher salt, freshly ground black pepper, butter, allpurpose, onions, tomato paste, red wine, beef broth, darkbrown sugar, baby redskinned, baby carrots, cremini mushrooms, wholegrain mustard, parsley

Taken from www.epicurious.com/recipes/food/views/hearty-beef-stew-375291 (may not work)