Beef And Portabella Stew

This stew makes a great pot pie also. if stew is made ahead of time, and rerigerated, increase baking time by 10 - 15 minutes.

In shallow bowl , combine flour , salt thyme , pepper , and rosemary.

Coat beef cubes lightly with flour mixture , reserving any remaining flour mixture to thicken stew.

In dutch oven or stock pot , heat margarine over medium heat.

Brown beef cubes on all sides in batches.

Add leeks , garlic and mushrooms to browned beef.

Cook until leeks are soft , about 5 minutes.

Gradually stir in broth , scraping up brown bits from bottom of pan.

Stir in tomato paste.

Mix well.

Bring to a boil.

Reduce heat , cover and simmer for 1 1 / 2 hours or until meat is tender.

To thicken , whisk 2-3 tablespoons cold water into reserved flour mixture until smooth.

Gradually whisk into bubbling stew.

Cook and stir until sauce thickens.

Variance:.

Beef and portobello pot pie: spoon cooled stew into shallow 6 cup casserole.

Brush top edge of casserole with slightly beaten egg white.

Roll out half a package , defrosted purchased puff pastry to a size that is 1-inch larger than casserole diamete.

flour, salt, dried thyme, pepper, dried rosemary, stewing beef, margarine, leeks, garlic clove, portabella mushrooms, beef broth, tomato paste