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Old fashion beef stew | wefacecook.com Old fashion beef stew | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Totaltime: 3 hours 0 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.
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