Beef and Mushroom Stew

1/2 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
3 pounds lean boneless beef, cut into 1 inch cubes
4 tablespoons oil
1 large onion, chopped
2 cloves garlic, minced
1 pound mushrooms, quartered
2 (13 3/4 ounces) cans beef broth
3 cups burgundy wine, OR 3 additional cups broth
1 pound fresh mini carrots
2 tsp dried thyme
1 tsp dried rosemary
2 bay leaves

Combine 4 tablespoons flour, 1 tsp salt and pepper in a bowl and coat the beef
pieces a few at a time. Heat 1 tablespoon oil in a 5 quart heavy pan, over medium
high heat. Working in batches, brown the beef about 5 mins, adding a small amount
of oil if needed. Transfer to platter. Reduce heat to medium. Add onion, saute
about 5 mins, or until tender. Add garlic for 2 min. Add mushrooms and saute
for 5 mins, or just until they release their liquid. Using a slotted spoon,
transfer to a medium bowl; cover and set aside. Whisk together remaining flour,
broth and wine (or the 3 cups additional broth) in the heavy pan used for beef,
until smooth. Return beef to pan along with carrots, thyme, rosemary and bay
leaves. Bring to boiling, scraping up any browned bits from bottom of pan with a
wooden spoon. Reduce heat to low. Cover and simmer 45 mins. Uncover pot; simmer
for 55 more mins until beef is tender. Stir in chopped onion/mushroom mixture the
last 10 mins. Discard bay leaves, stir in remaining salt. Serves 6.


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