Beef Stew With Onions, Tomatoes, And Mushrooms - cooking recipe

Ingredients

1/4 cup olive oil
3 lbs beef chuck, cut into 1-inch cubes
3 cups chopped onions
2 garlic cloves, minced
1 cup dry red wine
8 cups beef broth
3/4 cup diced tomato, drained
1/4 cup crushed tomatoes, canned
2 bay leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
4 tablespoons butter (1/2 stick)
1/2 cup carrot, 1-inch cubes
1/2 cup celery, 1-inch cubes
1 cup taro root, 1-inch cubes
1 cup daikon radish, 1-inch cubes (Japanese white radish)
6 shiitake mushrooms, stemmed, caps sliced
1 tablespoon all-purpose flour
1/4 cup chopped fresh Italian parsley

Preparation

Heat olive oil in heavy large pot over high heat.
Sprinkle beef with salt and pepper.
Working in batches, add to pot and saute until browned on all side, about 6 minutes.
Transfer beef to bowl.
Add 2 cups onions to same pot; saute 2 minutes.
Add garlic; saute 1 minute.
Add wine; boil until reduced by half, about 3 minutes.
Return beef and any accumulated juices to pot.
Add broth and next 6 ingredients; bring to boil.
Reduce heat to medium-low and simmer 1 hour.
Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Add remaining 1 cup onions, carrots, and celery; saute 4 minutes.
Transfer to bowl.
Melt 1 tablespoon butter in same skillet over medium-high heat.
Add taro, daikon, and shiitake mushrooms; saute 4 minutes.
Transfer onion mixture and taro mixture to pot with beef.
Simmer until beef is almost tender, about 40 minutes.
Mix remaining 1 tablespoon butter and flour in small bowl until well combined.
Whisk into stew.
Simmer until beef is very tender and juices thicken, about 10 minutes longer.
Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).
Sprinkle stew with parsley and serve.