Catalan-Style Beef Stew with Mushrooms | America's Test Kitchen

Ingredients

• 2 tablespoons olive oil
• 2 large onions , chopped fine
• 1/2 teaspoon sugar
• Kosher salt and pepper
• 2 plum tomatoes , halved lengthwise, pulp grated on large holes of box grater, and skins discarded
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 1/2 cups dry white wine
• 1 1/2 cups water
• 1 large sprig fresh thyme
• 1/4 teaspoon ground cinnamon
• 2 1/2 pounds boneless beef short ribs , trimmed and cut into 2-inch cubes
• 1/4 cup whole blanched almonds
• 1 slice hearty white sandwich bread , crust removed, torn into 1-inch pieces
• 2 garlic cloves , peeled
• 3 tablespoons minced fresh parsley
• 1/2 pound oyster mushrooms , trimmed
• 1 teaspoon sherry vinegar