Beef Stew With Shiitake Mushrooms And Baby Vegetables

Ingredients

some all purpose flour
6 tablespoons butter
3 pounds trimmed beef chuck
2 onions
1/4 cup tomato paste
3 cups dry wine
2 cans beef broth
1 tablespoon dark brown sugar
1 1/2 pounds baby skinned potatoes quartered
30 baby carrots trimmed
12 baby pattypan squash
1 pound shiitake mushrooms stemmed caps thickly
3 tablespoons marjoram

Instructions

Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; saute until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil , scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices . Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.)