Martha Stewart’s Beef Stew

Pat dry, and dip flour:
2 ½ pounds beef- stew meat
Season with:
Salt and pepper
Brown about 6 minutes in:
1 T. olive oil
Remove meat from pan.
Add to pan:
2/3 C. grape sparkling cider
Stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Add cooking liquid to meat.
Brown in:
2 T. olive oil
8 ounces pearl onions, peeled
Cook, stirring occasionally until golden all over, about 3 minutes.
Deglaze pan with:
1/3 C. grape sparkling cider
Return beef and cooking liquid to pot.
Add:
2 1/14 C. beef stock
1 C. canned whole plum tomatoes, crushed
salt and pepper
Bring to a boil, reduce heat to low, cover and cook 1 1/3 hours.
Add:
5 carrots, peeled in cut into 1 inch pieces
12 ounces small white button mushrooms, halved or quartered if necessary.
Cook covered until meat and vegetables are tender- 45-50 minutes.