CABERNET BEEF & PORTOBELLOS

Your guests will never suspect how EASY this was to prepare.  This yummy stew uses just one pan: an ovenproof skillet (or pot) to first brown the beef and then bake it in the oven.  

CABERNET BEEF & PORTOBELLOS

Serves 4

LOOKS MORE COMPLICATED THAN IT IS:  and once it's in the oven, you don't even have to stir it until you add the gravy thickening.  Of course, there is the pan for the mashed potatoes, but it still makes for quite a quick clean-up.  Hearty and full-bodied yet very easy to make!

1 lb top round steak, cut in 3/4" pieces

2 Tbsps all-purpose flour

1 Tbsp cooking oil

6 ozs portobello mushrooms, stems removed

2 med onions, cut in thin wedges

2 c fresh baby carrots

10.5 ozs beef broth (one can condensed)

14.5 ozs diced tomatoes, Italian-seasoned, undrained

1 c red wine (a Pinot or Cabernet)

1/4 tsp ground black pepper

3 Tbsps water

1/4 c all-purpose flour

1 tsp sea salt (optional)

Heat oven to 350ºF.

Use the tip of a spoon to gently scrape the gills from the underside of the mushrooms. Discard gills.  Cut the mushrooms into 3/4" cubes.

Put 2 T. of flour into a plastic food bag. Add the cut pieces of round steak and shake well to coat evenly.

In a 10"-12" ovenproof skillet or 5-qt. dutch oven (either must have a lid), heat the oil until hot.  Add the beef; and brown well on all sides.  Remove from heat.  Add all remaining ingredients except the 3 T. water, 1/4 cup flour, and salt. (The mixture will be soupy and thin.)

Cover and place the pan into the oven for 1-1/2 hours, or until the beef is fork-tender.

Remove the stew from the oven.  Mix the remaining water, flour and salt with a wire whisk until smooth and gradually add to the hot stew, stirring quickly to avoid lumps. Replace cover and return to oven for an additional 30 minutes.

Remove from oven; stir thoroughly and serve.

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Serving Ideas : Ladle stew around mounds of fresh hot mashed potatoes in a pasta plate. Plain potatoes are perfect but consider garlic mashed for a nice variation. A chilled fruit salad completes the meal. Glasses of the red wine used to prepare this dish complement it well; serve at room temperature (see NOTES).

NOTES: On the recommendation of the local wine distributor who happened to be in the store at the time, I bought a bottle of 'Sutter Home' Cabernet for this dish. It was inexpensive -- less than $5 -- and worked exceptionally well. He explained that the term "Burgundy" describes all red wines in general, and then advised me that this particular Cabernet was not just a good buy, but also a pleasant table red, low in tannins, quite suitable for drinking. I agree.  Although not usually fond of red wines, I found this one to be mellow and fruity without being sweet, but not too dry either.  For drinking, allow it to come to room temperature as chilling kills the flavor.

Per serving: 342 Calories (kcal); 12g Total Fat; (34% calories from fat); 25g Protein; 26g Carbohydrate; 43mg Cholesterol; 855mg Sodium