Recipe: Stew in Under an Hour (using mushrooms and baby carrots)

STEW IN UNDER AN HOUR

"This stew is a great do-ahead meal but is quick enough to make on a busy school night."

1 1/2 lbs. lean beef stew meat or sirloin steak, cut into pieces
1/2 tsp. salt
1/4 cup plus 1 tbsp. olive oil, divided use
1/4 tsp. ground black pepper
1 cup chopped onion
1/2 tsp. sugar
2 tbsp. flour
2 cloves garlic, minced
1 pint baby bell mushrooms, stemmed and cut in half
1 (14 oz.) can low-sodium beef broth
1/4 cup dry sherry or white wine (optional)
1 tbsp. ketchup
2 cups small red potatoes, cut into quarters
1 cup baby carrots

In a mixing bowl, toss the meat with one tablespoon of olive oil, salt and pepper. Set this aside while you prep the other ingredients.

Heat two more tablespoons of the olive oil in a Dutch oven or deep skillet with a lid. Brown the stew meat 3 to 4 minutes and then remove it from the skillet.

Add in the chopped onions, sugar and remaining olive oil to the pan. Saute the onions 3-4 minutes or until they begin to caramelize.

Stir in the flour and cook 2-3 minutes then add in the minced garlic. Slowly whisk in the beef broth, sherry or wine, and ketchup until smooth. Put the browned stew meat along with any liquid that it has released and the mushrooms in and bring this up to a simmer.

Add in the potatoes and carrots, reduce the heat and cover. Cook the stew covered for an additional 30 minutes, stirring occasionally.

Serve with warm bread and butter.

Makes 4 servings
Source: Tracey Koch in Baton Rouge Advocate, September 23, 2010