Cooking Instructions
- 1
Add oil or butter to a pan and sauté the mushrooms with a couple pinches of kosher salt. Add a few splashes of Worcestershire after they are halfway shrunk and let them caramelize.
- 2
In a pot with your beef add the mushrooms, two sprigs of rosemary, bay leave, thyme, cup of water and simmer low covered for 30 minutes. Remove rosemary and bay leaves and set aside. The rosemary leaves will be loose so I just skim the out of the stock.
- 3
Add oil to a pot and sauté the onions with a couple pinches of salt until caramelized. Add the garlic until fragrant and browned
- 4
Add tomato paste and cook it out for a few minutes mashing as you go. I lower heat, add flour and cook it out for another few minutes stirring frequently( it will clump up but just mash it for a couple minutes to cook the flour out. Add the stock with the mushrooms, red wine and simmer low for 15 minutes, taste for seasoning.
- 5
Add the carrots and potatoes and simmer low until potatoes and carrots are tender. If the liquid is reducing too much cover and retain a low simmer. Add peas and heat for just a few minutes and pull off the heat and serve with crusty bread.
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