Bistro Beef Stew

Bistro Beef Stew

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 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.

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

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