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1
Clean shiitake and remove stems, if using other mushrooms simply clean.
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2
Leave whole or if mushrooms are large, thickly slice.
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3
In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
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4
Add mushrooms and cook until tender, about 3 minutes.
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5
Remove from heat and turn into a bowl.
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6
In a large bowl, stir flour with salt.
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7
Add beef and lightly coat in flour.
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8
In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
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9
Repeat with remaining meat adding a little more oil.
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10
Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
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11
Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
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12
Stir occasionally for 1 1/2 hours, meat should nearly be tender.
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13
Stir in carrots and onions.
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14
Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
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15
If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
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16
Stir in mushrooms.
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17
Add pepper to taste.
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18
Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
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19
PEELING PEARL ONIONS:
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20
Drop unpeeled onions in boiling water for a minute or so.
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21
Plunge into cold water.
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22
Cut base of onions and squeeze.
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23
Onions will pop out of skin.
