Braised Beef and Mushrooms

I have made this several times and really like it. As is, it makes 12 servings, so I always reduce by about half. At first for me, it seemed like a lot of ingredients and a lot of steps, but it actually is super easy. I always make it on the weekend due to the amount of time it needs to cook (approx. 2 hours).

2 tbl. canola oil
1 tbl. butter
4 cups finely diced onions
2 large cloves garlic, crushed and peeled
2 tbl. tomato paste
2 tbl. sweet paprika
2 tsp. chopped fresh marjoram, or 1 tsp. dried
4 pounds beef chuck, trimmed and cut into one and half inch pieces
1 tsp. salt, divided and freshly ground pepper to taste
2 pounds cremini mushrooms, cut into half inch pieces
1 cup reduced-sodium beef broth
8 large shiitake mushroom caps, cut into half inch pieces
2-3 tsp. finely minced fresh tarragon or dill for garnish.

Preheat oven to 350.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.

Season beef with 1/2 tsp. of salt and plenty of pepper. Add the beef and cremini mushrooms to the pot and gently stir to combine. Add broth and cover pot with a tight fitting lid.

Transfer the pot to the oven and bake until beef is very tender, 1 3/4 hours to 2 1/2 hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven and uncover and let stand, undisturbed, for about 15 minutes.

*(I have to say, that I have never had to do this next step. It is probably because I cut the recipe in half and that must change things a bit. Each time I have made this, after the last step above, the dish has been done and pretty thick - nothing to simmer as the following steps suggests).*

Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats the spoon. Stir the beef, mushrooms, and and the remaining 1/2 tsp. salt into the sauce and heat through, about one minute. Serve garnished with tarragon (or dill) if desired.

This recipe is from the EatingWell magazine. eatingwell.com