-
1
Heat olive oil in heavy large pot over high heat.
-
2
Sprinkle beef with salt and pepper.
-
3
Working in batches, add to pot and saute until browned on all side, about 6 minutes.
-
4
Transfer beef to bowl.
-
5
Add 2 cups onions to same pot; saute 2 minutes.
-
6
Add garlic; saute 1 minute.
-
7
Add wine; boil until reduced by half, about 3 minutes.
-
8
Return beef and any accumulated juices to pot.
-
9
Add broth and next 6 ingredients; bring to boil.
-
10
Reduce heat to medium-low and simmer 1 hour.
-
11
Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
-
12
Add remaining 1 cup onions, carrots, and celery; saute 4 minutes.
-
13
Transfer to bowl.
-
14
Melt 1 tablespoon butter in same skillet over medium-high heat.
-
15
Add taro, daikon, and shiitake mushrooms; saute 4 minutes.
-
16
Transfer onion mixture and taro mixture to pot with beef.
-
17
Simmer until beef is almost tender, about 40 minutes.
-
18
Mix remaining 1 tablespoon butter and flour in small bowl until well combined.
-
19
Whisk into stew.
-
20
Simmer until beef is very tender and juices thicken, about 10 minutes longer.
-
21
Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).
-
22
Sprinkle stew with parsley and serve.
