Recipes

Ingredients

• 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
• 2 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 whole Shallots, Minced
• 3 cloves Garlic, Minced
• 8 ounces, weight Cremini Or White Button Mushrooms
  I used a jar of gourmet mushrooms I had in the pantry, no fresh ones in the house
• ½ cups Red Wine
• ½ cans Beef Consomme
• Salt And Pepper (to Taste)
• Pasta - Cooked And Drained
• 2 sprigs Fresh Thyme (I used dried rosemary and thyme)
• 2 Tablespoons Flour
  (I added1 Tbls + 1 tsp of whole grain mustard to this flour/water mixture)
  After adding the flour/water/mustard slurry and allowing it to thicken I added 1/8 cup of heavy cream

Preparation Instructions

Sprinkle flour over meat. Toss to coat.
Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.
Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat.
Add mushrooms and cook for 2 minutes. Pour in wine and consomme. Add salt and pepper to taste, and stir.
Bring to a boil, then add browned meat. Reduce heat to low. Add thyme sprigs to pot.
Cover and simmer for 30 to 45 minutes. (I added in my jar of mushrooms round the 30 min mark and simmered for an additional 10 min.  The didn't need a long cooking time.) After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes.
Turn off heat and allow stew to sit for 15 to 20 minutes before serving.