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1
In shallow bowl, combine flour, salt thyme, pepper, and rosemary.
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2
Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.
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3
In Dutch oven or stock pot, heat margarine over medium heat.
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4
Brown beef cubes on all sides in batches.
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5
Add leeks, garlic and mushrooms to browned beef; cook until leeks are soft, about 5 minutes.
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6
Gradually stir in broth, scraping up brown bits from bottom of pan.
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7
Stir in tomato paste; mix well.
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8
Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
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9
To thicken, whisk 2-3 tablespoons cold water into reserved flour mixture until smooth.
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10
Gradually whisk into bubbling stew.
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11
Cook and stir until sauce thickens.
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12
VARIANCE:
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13
Beef and Portobello Pot Pie: Spoon cooled stew into shallow 6 cup casserole.
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14
Brush top edge of casserole with slightly beaten egg white.
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15
Roll out half a (397g) package, defrosted purchased puff pastry to a size that is 1-inch larger than casserole diameter.
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16
Place pastry over stew, sealing pastry to edge of casserole.
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17
Cut steam vents into pasty.
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18
Bake in 400F oven for 30-35 minutes, or until filling bubbles, and pastry is puffed and golden.
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19
(If stew is made ahead and refrigerated, increase baking time by 10-15 minutes).
