Ingredients

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

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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 a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.