Best 11 Beef Stew With Onions Tomatoes And Mushrooms Recipes

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Unleash your inner chef and embark on a culinary journey to create a delectable beef stew that will tantalize your taste buds. This classic comfort food combines tender beef, succulent onions, juicy tomatoes, and earthy mushrooms in a rich and flavorful broth. Whether you prefer a slow-cooked masterpiece simmering on the stovetop or a quick and easy one-pot dish, this article will guide you through the process of selecting the finest ingredients, browning the beef to perfection, and layering in the vegetables and herbs for a symphony of flavors. Get ready to savor the heartwarming aroma of this comforting dish as it fills your kitchen and captivates your senses.

Here are our top 11 tried and tested recipes!

BEEF STEW WITH MUSHROOMS AND TOMATOES



Beef Stew with Mushrooms and Tomatoes image

The Beef Stew with Mushrooms and Tomatoes recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 2h15m

Yield 4

Number Of Ingredients 18

500 grams Beef (From the calf or shoulder)
3 onions
2 garlic cloves
2 Tbsps vegetable oil
3 Tbsps Tomato paste
2 tsps sweet ground paprika
freshly ground peppers
salt
1 tsp grated Lemon peel
0.5 tsp ground Caraway
2 bay leaves
1 Cinnamon stick
1 Tbsp Pastry flour
150 milliliters dry Red wine
600 milliliters Beef broth
250 milliliters peeled tomatoes (canned)
1 Red Bell pepper
200 grams button Mushroom

Steps:

  • Cut the beef into cubes 1-2 cm (approximately 1/2 inch). Peel the onions and garlic and dice finely. Heat the oil in a large saucepan and fry the beef on all sides, over medium heat, in portions. Put all of the beef back into the pot, add the tomato puree, and sweat briefly. Stir in the onions and garlic and sauté for a few minutes. Season with paprika, pepper, salt, lemon zest, cumin, bay leaves and cinnamon. Sprinkle with the flour and pour in the red wine, broth and tomatoes. Cover and let the stew simmer, over low heat for 1 hour, stirring occasionally.
  • Meanwhile, rinse the red pepper, clean, cut in half, remove seeds, remove white interior membranes, and cut into small cubes. Clean the mushrooms, and cut in half, depending on the size, or cut into slices. Place the peppers and mushrooms into the stew and simmer everything for another 30 minutes, until the meat is tender. Pour in more broth, if necessary. Season, as desired, and serve.

BEEF STEW WITH MUSHROOMS, ROSEMARY AND TOMATOES



Beef Stew With Mushrooms, Rosemary and Tomatoes image

Make and share this Beef Stew With Mushrooms, Rosemary and Tomatoes recipe from Food.com.

Provided by Brookelynne26

Categories     Stew

Time 8h40m

Yield 8 serving(s)

Number Of Ingredients 16

4 lbs boneless beef chuck, well trimmed and cut into 2-inch pieces
1/2 cup all-purpose flour
salt & freshly ground black pepper
1/4 cup olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 tablespoon tomato paste
1 cup dry red wine
2 cups beef broth
4 medium carrots, peeled and sliced 1/4 inch thick
1 cup chopped canned tomato
1 fresh rosemary sprig
1 bay leaf
2 tablespoons unsalted butter
1 lb white button mushrooms, quartered
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time, and toss until lightly coated.
  • Heat oil in a large skillet. Add beef in batches and cook until browned on all sides, about 20 minutes total. Place meat in a large slow cooker.
  • Add onions to skillet and cook until softened, about 5 minutes. Stir in garlic and tomato paste. Add wine and cook, scraping the pan, until liquid comes to a simmer. Pour contents of skillet over meat. Add broth, carrots, tomatoes and herbs to slow cooker. Cover and cook on LOW for 8 hours or until beef is tender when pierced with a fork.
  • When beef is almost ready, melt butter in a medium skillet over medium-high heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until mushrooms are golden, about 10 minutes.
  • Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.

Nutrition Facts : Calories 505.6, Fat 24, SaturatedFat 9.1, Cholesterol 157.3, Sodium 493.3, Carbohydrate 16.9, Fiber 2.5, Sugar 4.9, Protein 52.2

BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS



BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS image

Categories     Soup/Stew     Beef     Mushroom     Tomato

Yield 6 servings

Number Of Ingredients 20

1/4 cup olive oil
3 pounds beef chuck, cut into 1-inch cubes
3 cups chopped onions
2 garlic cloves, minced
1 cup dry red wine
8 cups beef broth
3/4 cup drained canned diced tomatoes
1/4 cup canned crushed tomatoes
2 bay leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
4 tablespoons (1/2 stick) butter
1/2 cup 1-inch cubes carrots
1/2 cup 1-inch cubes celery
1 cup 1-inch cubes peeled taro root*
1 cup 1-inch cubes peeled daikon (Japanese white radish)*
6 shiitake mushrooms, stemmed, caps sliced
1 tablespoon all purpose flour
1/4 cup chopped fresh Italian parsley

Steps:

  • Heat olive oil in heavy large pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and saute until browned on all sides, about 6 minutes. Transfer beef to bowl. Add 2 cups onions to same pot; saute 2 minutes. Add garlic; saute 1 minute. Add wine; boil until reduced by half, about 3 minutes. Return beef and any accumulated juices to pot. Add broth and next 6 ingredients; bring to boil. Reduce heat to medium-low and simmer 1 hour. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add remaining 1 cup onions, carrots, and celery; saute 4 minutes. Transfer to bowl. Melt 1 tablespoon butter in same skillet over medium-high heat. Add taro, daikon, and shiitake mushrooms; saute 4 minutes. Transfer onion mixture and taro mixture to pot with beef. Simmer until beef is almost tender, about 40 minutes. Mix remaining 1 tablespoon butter and flour in small bowl until well combined. Whisk into stew. Simmer until beef is very tender and juices thicken, about 10 minutes longer. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Sprinkle stew with parsley and serve. *Available at Asian markets and in the Asian foods section of some supermarkets.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS



Beef Stew With Onions, Tomatoes, and Mushrooms image

From The Orchid at Mauna Lani, Big Island, HI. I've eaten there several times and their food is awesome. Can't wait to give this a try.

Provided by lazyme

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup olive oil
3 lbs beef chuck, cut into 1-inch cubes
3 cups chopped onions
2 garlic cloves, minced
1 cup dry red wine
8 cups beef broth
3/4 cup diced tomato, drained
1/4 cup crushed tomatoes, canned
2 bay leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
4 tablespoons butter (1/2 stick)
1/2 cup carrot, 1-inch cubes
1/2 cup celery, 1-inch cubes
1 cup taro root, 1-inch cubes
1 cup daikon radish, 1-inch cubes (Japanese white radish)
6 shiitake mushrooms, stemmed, caps sliced
1 tablespoon all-purpose flour
1/4 cup chopped fresh Italian parsley

Steps:

  • Heat olive oil in heavy large pot over high heat.
  • Sprinkle beef with salt and pepper.
  • Working in batches, add to pot and saute until browned on all side, about 6 minutes.
  • Transfer beef to bowl.
  • Add 2 cups onions to same pot; saute 2 minutes.
  • Add garlic; saute 1 minute.
  • Add wine; boil until reduced by half, about 3 minutes.
  • Return beef and any accumulated juices to pot.
  • Add broth and next 6 ingredients; bring to boil.
  • Reduce heat to medium-low and simmer 1 hour.
  • Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  • Add remaining 1 cup onions, carrots, and celery; saute 4 minutes.
  • Transfer to bowl.
  • Melt 1 tablespoon butter in same skillet over medium-high heat.
  • Add taro, daikon, and shiitake mushrooms; saute 4 minutes.
  • Transfer onion mixture and taro mixture to pot with beef.
  • Simmer until beef is almost tender, about 40 minutes.
  • Mix remaining 1 tablespoon butter and flour in small bowl until well combined.
  • Whisk into stew.
  • Simmer until beef is very tender and juices thicken, about 10 minutes longer.
  • Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).
  • Sprinkle stew with parsley and serve.

Nutrition Facts : Calories 795.9, Fat 56.5, SaturatedFat 22, Cholesterol 176.8, Sodium 1413.1, Carbohydrate 18.3, Fiber 3.5, Sugar 5.5, Protein 45.4

BEEF WITH MUSHROOMS AND GLAZED ONIONS



Beef with Mushrooms and Glazed Onions image

Categories     Soup/Stew     Beef     Mushroom     Onion     Tomato     Bake     Sauté     Port     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

3 pounds 1- to 2-inch pieces beef marrow bones
3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port
6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley
Glazed Onions

Steps:

  • Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
  • Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
  • Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.
  • Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.
  • Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.
  • Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.

BEEF & MUSHROOM BRAISED STEW



Beef & Mushroom Braised Stew image

Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pound sliced fresh mushrooms
2 medium onions, sliced
2 garlic cloves, minced
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1/2 cup brandy
1 tablespoon tomato paste
1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3 tablespoons all-purpose flour
3 tablespoons water
Hot mashed potatoes

Steps:

  • Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

MUSHROOM-ONION BEEF STEW



Mushroom-Onion Beef Stew image

I've noticed that when I make this dish for friends, they always ask me when I'm going to invite them back for more.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 13

3/4 pound beef stew meat, cut into 3/4-inch cubes
2 tablespoons canola oil, divided
1 garlic clove, minced
1/4 cup beef broth
1/2 cup red wine or additional beef broth
2 thin strips orange peel (about 3 inches x 1/4 inch each)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 pound small fresh mushrooms
1 cup frozen pearl onions, thawed
1/2 cup frozen peas, thawed
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, orange peel, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Discard orange peel., Remove stems from mushrooms. In a saucepan, cook mushroom caps and stems in remaining oil until tender. Add onions; cook until lightly browned. Stir into meat mixture; add peas. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 533 calories, Fat 26g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 539mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 38g protein.

BEEF AND MUSHROOM STEW



Beef and Mushroom Stew image

A simple beef stew recipe that comes together quickly then braises slowly to a flavorful finish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

2 1/2 pounds beef-stew meat, cut into 1 1/2- to 2-inch cubes
Coarse salt and freshly ground pepper
4 tablespoons all-purpose flour
6 tablespoons olive oil, plus more if necessary
1 cup dry red wine
2 1/2 cups homemade or low-sodium canned beef stock
8 ounces pearl onions, peeled
1 cup canned whole plum tomatoes, crushed
5 carrots, peeled and cut into 1-inch pieces
12 ounces white button mushrooms, quartered if large

Steps:

  • Pat the cubed meat dry with paper towels; season with salt and pepper. Toss the meat in flour.
  • Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil. Add half the meat in a single layer without crowding, and brown on all sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Add 1/3 cup of wine, and stir with a wooden spoon, scraping any browned bits on the bottom of the pan (if wine evaporates too quickly to scrape up browned bits, add some stock). Transfer cooking liquid to bowl with meat. Wipe pot clean, and repeat process with remaining meat.
  • Heat remaining 2 tablespoons oil in Dutch oven, and add onions. Cook, stirring occasionally, until golden all over, about 3 minutes.
  • Deglaze pan with remaining 1/3 cup wine, and return reserved beef and cooking liquid to pot. Add stock and tomatoes; season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 1 hour and 15 minutes. Add carrots and mushrooms. Cook, covered, until meat and vegetables are tender, 45 to 50 minutes.

BEEF AND MUSHROOM STEW



Beef and Mushroom Stew image

An amazing beef and mushroom stew that gets better the longer it simmers, and heated up the next day.

Provided by LMKENEFICK

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 6

Number Of Ingredients 11

½ pound beef stew meat
1 (32 ounce) carton beef stock
3 tablespoons salted butter
2 (8 ounce) packages sliced white mushrooms
2 (8 ounce) packages sliced baby bella mushrooms
6 ounces dried porcini mushrooms
1 (4 ounce) can sliced mushrooms, drained
1 small onion, chopped
2 medium carrots, grated
1 stalk celery, finely chopped, or more to taste
2 cloves garlic, pressed, or more to taste

Steps:

  • Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
  • Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
  • Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 25.6 g, Cholesterol 36.1 mg, Fat 13.3 g, Fiber 7.7 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 232.5 mg, Sugar 7 g

EASY AND HEARTY SLOW COOKER BEEF STEW



Easy and Hearty Slow Cooker Beef Stew image

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories     Everyday Cooking

Time 6h10m

Yield 6

Number Of Ingredients 9

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

Steps:

  • Combine beef, potatoes, carrots, and onion in a slow cooker crock.
  • Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
  • Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g

Tips:

  • Choose high-quality beef chuck roast for a tender and flavorful stew. Look for meat with good marbling, as this will add richness to the dish.
  • Trim excess fat from the beef before cutting it into cubes. This will help reduce the amount of grease in the stew.
  • Brown the beef cubes in a large pot or Dutch oven over medium-high heat. This will help develop flavor and color.
  • Add onions, garlic, and mushrooms to the pot and cook until softened. This will add depth of flavor to the stew.
  • Stir in tomatoes, beef broth, and red wine. Bring the mixture to a boil, then reduce heat to low and simmer for at least 1 hour, or until the beef is tender.
  • Season the stew with salt, pepper, and herbs, such as thyme, rosemary, and bay leaves. Taste the stew and adjust the seasonings as needed.
  • Serve the stew over mashed potatoes, rice, or noodles. You can also garnish the stew with fresh parsley or chives.

Conclusion:

Beef stew with onions, tomatoes, and mushrooms is a classic comfort food that is perfect for a cold winter day. This stew is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and hearty stew that your family and friends will love.

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