Bistro Beef Stew

Total: 2 to 2 1/4 hours | Yield: 6 servings

Ingredients

• 2 pounds beef Bottom Round Roast or Shoulder Roast Boneless, cut into 1 inch pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 5 teaspoons olive oil, divided
• 1 teaspoon salt
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 2 teaspoons dried thyme leaves, crushed
• 1 cup dry red wine
• 1 (14 to 14 1/2 ounce) can ready-to-serve beef broth
• 12 ounces assorted small whole mushrooms (such as cremini, shiitake and button)
• 2 cups packaged baby carrots
• 1 cup frozen peas

Instructions

1. Combine flour and pepper. Lightly coat beef with flour mixture; reserve any remaining flour mixture.
2. Heat 2 teaspoons oil in a stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot.
3. Repeat with 1 teaspoon oil and remaining beef. Remove beef from stockpot; season with salt.
4. Heat remaining 2 teaspoons oil in stockpot. Add onions, garlic and thyme; cook and stir for 3 to 5 minutes.
5. Add wine; increase heat to medium-high. Cook and stir for 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
6. Stir in broth and reserved flour mixture.
7. Return beef and juices to stockpot. Stir in mushrooms; bring to a boil. Reduce heat; cover tightly and simmer for 1 1/4 hours.
8. Add carrots to stockpot; continue simmering, covered, 30 minutes or until beef and carrots are fork-tender.
9. Stir in peas; simmer for 5 minutes.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association