Beef Stew with Mushrooms, Shallots and Potatoes

1. 1

   Place beef in large bowl.

2. 2

   Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat.

3. 3

   Heat oil in heavy large pot over medium-high heat.

4. 4

   Working in batches, add beef and saute until brown, about 6 minutes.

5. 5

   Transfer beef to large dish after each batch; reserve any flour in bowl.

6. 6

   Add mushrooms and potatoes to drippings in pot.

7. 7

   Stir 2 minutes.

8. 8

   Return beef, any collected juices, and reserved flour mixture to pot.

9. 9

   Add beef broth and bring to boil.

10. 10

    Reduce heat to medium-low.

11. 11

    Cover and simmer until beef is almost tender, about 45 minutes.

12. 12

    Drop shallots into pot of boiling water; cook 1 minute.

13. 13

    Drain and peel shallots.

14. 14

    Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.