Tuscan Beef Stew with Mushrooms

Tuscan Beef Stew with Mushrooms

This delicious recipe for Tuscan Beef Stew with Mushrooms pairs perfectly with Elance Cellars 2017 Reserve Cuvée.


1. Coat beef with 2 tablespoons of the flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to Dutch oven.

2. Stir in carrots, mushrooms, potatoes, onion and seasonings. Mix stock and remaining 2 tablespoons flour until blended. Add to Dutch oven along with tomatoes.

3. Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove bay leaves before serving.

*Recipe and Photo Courtesy of McCormick & Company, Inc.