Bistro Beef Stew

Bistro Beef Stew

 

Bistro Beef Stew

This bistro beef stew is a dish that you may find in a cafe in France, made with wine or beer, whatever there are using, they are always delicious.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: French
Keyword: Bistro Beef Stew
Servings: 6

Ingredients

  • 2 pounds boneless beef chuck
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon pepper
  • 0.25 cup olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, peeled and sliced
  • 1 head garlic, separated, peeled
  • 1 cup dry red wine
  • 4 cups veal stock remouillage
  • 2 medium bay leaves
  • 1 tablespoon dry thyme
  • 1 tablespoon dry marjoram
  • 1 pound assorted fresh mushrooms
  • 8 ounces baby carrots
  • 8 ounces sugar snap peas

Instructions

  • Cut the meat into 1-inch pieces. Combine flour and pepper; lightly coat the beef with flour mixture. In a large pot, heat two tablespoons oil on medium setting, until smoking hot. Brown half of the meat at a time.
  • Add onions and garlic to the pan, cook and stir over medium heat for three minutes. Add wine; cook and stir until browned bits attached to the bottom of pan dissolved. Pour in the stock and stir gently. Add mushrooms, bay leaves, thyme, and marjoram. Bring to a boil, reduce heat; cover tightly and simmer for 45 minutes.
  • Add the carrots; cover and simmer for 30 minutes or until beef cubes are tender. Add peas and simmer for another five minutes.
  • Serve the bistro beef stew with Spaetzle, fresh pasta or roasted garlic mashed potatoes.
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