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Category : Stews
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all purpose flour 6 tablespoons butter

3 pounds trimmed boneless beef chuck -- cut into 1 1/2-inch

-- cubes 2 large onions -- chopped

1/4 cup tomato paste

3 cups dry red wine

2 cans beef broth -- (14 1/2-ounce)

1 tablespoon dark brown sugar

1 1/2 pounds baby red-skinned potatoes -- quartered

30 baby carrots -- trimmed

12 ounces baby pattypan squash -- halved (12 to 14)

1 pound fresh shiitake mushrooms -- stemmed caps

-- thickly sliced 3 tablespoons chopped fresh marjoram -- or 1 tablespoon

-- dried

Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons bu tter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, tran sfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; saute until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil , scraping up any browned bits. Add broth and sugar, then beef and any accumul ated juices . Bring to boil. Reduce heat, cover partially and simmer 1 1/2 ho urs.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 mi

nutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are te nder, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirrin g occasionally.)

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