Beef Stew With Marsala
|Lean stewing beef||3 Pound|
|Olive oil||2 Tablespoon|
|Yellow onions||2 , peeled and chopped|
|Garlic||3 Clove (15 gm), chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Marsala wine||1 Cup (16 tbs)|
|Dried mushrooms||2 Ounce, soaked in 1 1/2 cups warm water for 1 hour|
|Dried rosemary||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
Brown the meat in the oil very quickly over high heat.
Remove from the pan, and saute the yellow onions and the garlic together until the onions brown a bit.
You may have to add oil.
Add the remaining ingredients to a stewpot (use only 1/2 cup of the broth from the dried mushrooms, and reserve the rest of the juice in case the stew gets too dry).
Simmer for 1 1/2 hours, or until all is tender.