BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS

Steps:

• 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.