Slow-braised Beef Stew with Mushrooms Recipe – Sunset Magazine

Ingredients

• 4 pounds boned, fat-trimmed beef short ribs or chuck
• 1 orange (2 1/2 in. wide), rinsed
• 1 onion (about 8 oz.), peeled and finely chopped
• About 1 cup fat-skimmed beef or chicken broth
• 1 cup dry red wine
• 1/2 cup port or cream sherry
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 3 or 4 very thin slices (quarter size) peeled fresh ginger
• 1/2 teaspoon Chinese five spice
• 1 pound mushrooms (1- to 1 1/2-in.-wide caps)
• 2 tablespoons butter or olive oil
• 2 tablespoons cornstarch
• Salt and pepper
• 1/4 cup chopped fresh chives or green onions