Ingredients
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1 portabello mushroom, diced
- 1 small onion, chopped (about 3/4 cup)
- 1 celery stalk, diced (about 3/4 cup)
- 1 small carrot, diced (about 1/2 cup)
- 1 1/2 teaspoons chopped garlic
- 1 cup canned diced tomatoes
- 1/2 cup dry red wine
- 1 1/2 pounds stew meat, trimmed and cut into 1/4 inch cubes
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 cans (14.5 ounces each) reduced-sodium beef broth
- 1/2 cup broccoli, broken into small florets
- 1 bunch escarole, washed, tough ribs trimmed, cut into 1/2 strips
- 2 teaspoons fresh thyme, chopped')
Instructions
In large non-stick skillet melt butter over medium-high heat Add mushrooms and season with salt and pepper to taste. Sautee until golden brown, about 5 minutes. Add onion, celery and carrot and sautee until barely softened, about 2 minutes Add garlic and sautee until aroma is released, about 30 seconds. Add tomatoes and wine and cook until thickened, about 5 minutes.Meanwhile, season meat with salt and pepper. In large pot over medium-high heat, heat olive oil. Add meat and sautee until well-browned, about 8 minutes. Add tomato-vegetable mixture to broth and water. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 15 minutes. Add broccoli, cook 5 minutes. Stir in escarole to wilt, thyme and season with salt and pepper to taste.
