“Stumptown” Stew from the Red Lion Restaurant at the Portland International Airport.. Stumptown was an early name for Portland

In a large saucepan, heat:
1 T. oil over medium high heat.
Brown in oil all sides of:
1 pound beef tenderloin, cut in one inch cubes
Remove meat from pan and set aside.
Add and heat til almost smoking:
1 T. olive oil
Add & sauté over high heat until golden brown:
1 clove garlic, diced
¼ C. minced shallots
1 small onion, diced
½ pound 2 ½ C. sliced mushrooms
2 small celery ribs, 1 C. diced
3 medium carrots, peeled and sliced
5 small red potatoes, cooked & quartered
Add & bring to a boil for about 5 minutes:
1 C. purple sparkling cider
Add the brown sauce and reserved beef.
Bring to a simmer And simmer for 3-5 minutes.
Serve in deep bowls garnished with tomato, green onion and Parmesan cheese.
Brown Sauce
In a medium saucepan heat over medium heat:
1 ½ t. vegetable oil
Add & sauté until shallots are golden brown:
2 small clove garlic, minced
2 T. minced shallots
Pinch dried parsley, basil,
thyme, oregano, bay leaf
Add:
2 t. sparkling cider
1 t. tomatoe paste
2 t. beef bouillon powder
2 1/1 C. water
Salt & pepper to taste
Kitchen bouquet optional if necessary for color.
Melt:
1 T. butter
Stir in until smooth:
2 T. flour
Stir flour into sauce.
Heat sauce until it thickens and coats the back of the spoon.
Simmer gently for 15 minutes.