Preparation / Directions:
Trim visible fat from beef.Holding a sharp knife at 45 degree angle to a cutting board,slice the beef diagonally into 1/8 inch thick pieces. Heat 2/3 of the oil in a wide saucepan over high heat until smoke rises from the pan.Add the beef and sear on all sides.cook until juices released from beef evaporate completely.Remove beef and immediately add remaining oil. Add carrot,onion,and celery,cook until tender,about 3 minutes.Stir in mushrooms and garlic,and cook until mushrooms soften and begin to brown, about 2 minutes.Stir in tomato paste and cook,stirring constantly for 3 minutes Stir in wine;return to a simmer.Stir in broth,add the beef back in and cover simmer until meat is t ender,abou 20 minutes.aste stew and adjust seasoning with salt and pepper cover and cook an additional 10 minutes. serve over polenta.
4 Servings
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