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Serves: 6
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes


  • 3 tablespoons butter
    3 tablespoons canola oil
    2 pounds boneless beef chuck, cut into 1-inch cubes
    2 chopped shallots
    2 tablespoons flour
    1 quart beef stock
    1 1/2 cups dry red wine
    1 tablespoon tomato paste
    2 cloves minced garlic
    1 teaspoon dried savory
    1/2 teaspoon dried thyme
    4 medium potatoes, peeled and cubed
    4 sliced carrots
    20 small white onions, peeled
    1/4 cup canola oil
    8 ounces fresh mushrooms, cut into quarters
    chopped parsley for garnish


  • Preheat oven to 350 degrees In a heavy casserole, heat butter and oil. Brown beef with shallots.
    Add flour, cook to brown, then mix in beef stock and wine. Bring to a boil.
    Season with salt, and pepper. Add tomato paste, garlic, savory and thyme.
    Cover casserole and bake for 2 hours.
    Add carrots and potatoes to stew 1/2 hour before meat is cooked. Blanch white onions in boiling water. Drain.
    Heat oil in a frying pan.
    Fry onions and mushrooms until brown and tender.
    Add to stew when meat is tender. Sprinkle with chopped parsley.
    main ingredients: type of dish: main   cuisine: Type of meal: dinner  
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