Bistro Beef Stew

This stew is YUM. Seriously. I definitely want to make this again…and again and again and again!! It was’s “Recipe of the Week” earlier this month, so I decided to give it a try.  I didn’t let the carrots simmer for the full 30mins, since I don’t like extremely cooked/mushy carrots, so they still had the faintest crunch to them.  It is perfect for a winter night, but also perfect in general!

bistro beef stew

-2lbs boneless beef roast, cut into 1in pieces
-1/4cu flour
-1/2tsp pepper
-5tsp olive oil, divided
-1tsp salt
-2 medium onions, chopped
-6 garlic cloves, minced
-2tsp dried thyme leaves
-1cu dry red wine/cooking wine
-1 can beef broth (14ish oz)
-12oz assorted small whole mushrooms (I left this out b/c I don’t like mushrooms, but my husband does, so in the future I might leave them in for him)
-2cu carrots, chopped
-1cu frozen peas (I suppose you could use canned, but canned peas are gross)

-Combine flour and pepper and coat beef with mixture, then reserve remaining mixture
-Heat 2tsp oil in stockpot over medium heat until hot, brown 1/2 of the beef, remove, then repeat with remaining beef and add 1tsp olive oil, then remove from pot and season with salt
-Heat remaining 2tsp oil in stockpot, then add onions, garlic, and thyme, cook and stir 3-5mins. Add wine and increase heat to medium high, cook and stir for 1-2mins, then stir in broth and reserved flour mixture. Return beef and juices to the stockpot. Stir in mushrooms and bring to a boil
-Reduce heat, cover, and slightly simmer for 1hr or more
-Add carrots to the pot, cover and continue simmering for about 30mins, until beef and carrots are fork tender
-Stir in peas, then simmer for 5 more mins
-Serve and enjoy this amazing stew!


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