Sprinkle flour over meat. Toss to coat.
Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.
Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat. Add mushrooms and cook for 2 minutes. Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and pepper to taste, and stir. Bring to a boil, then add back into the mix the browned meat. Reduce heat to low. Add thyme sprigs to pot.
Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit for 15 to 20 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 470 (68%)|
|Amt Per Serving||% DV|
|Total Fat 52.2g||70 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 180.2mg||55 %|
|Sodium 254.5mg||9 %|
|Potassium 769mg||20 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 10.2g|
|Protein 44g||63 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 696
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.