Bistro Beef Stew
Bistro Beef Stew is a classic French dish that brings together tender chunks of beef, slow-cooked in a rich broth made with red wine, herbs, and vegetables. This comforting stew is packed with deep flavors, making it perfect for chilly evenings or a special dinner. The slow cooking process allows the beef to become melt-in-your-mouth tender while absorbing all the aromatic flavors from the wine and herbs. Root vegetables like carrots and potatoes add heartiness, while a few sprigs of thyme and bay leaves elevate the taste profile. Ideal for pairing with crusty bread or served over mashed potatoes, this dish offers warmth and satisfaction in every bite.
Servings: 6
Calories: 427kcal
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.
Cooking Tips for Bistro Beef Stew:
- Choose the Right Cut of Meat: For a tender and flavorful stew, use a cut like beef chuck. It becomes melt-in-your-mouth tender when slow-cooked and has a rich flavor that’s perfect for stews.
- Brown the Meat Properly: Take your time to brown the beef cubes in batches. This caramelization adds depth of flavor to the stew, making the broth rich and savory.
- Use a Good Quality Red Wine: The wine plays a big role in the flavor of the stew. Choose a dry red wine like Cabernet Sauvignon or Merlot. The better the wine, the richer the stew’s flavor.
- Slow and Steady Cooking: The key to a great bistro beef stew is slow cooking. Allow the stew to simmer gently for 2-3 hours so the meat becomes tender and the flavors meld together.
- Thicken the Sauce: If the stew broth is too thin, create a slurry by mixing a tablespoon of flour or cornstarch with cold water, then stir it into the stew. Let it simmer for a few more minutes to thicken.
- Add Herbs Wisely: Fresh thyme and bay leaves are essential for the stew’s flavor. Remember to remove the bay leaves before serving, as they can be tough and not pleasant to eat.
- Make Ahead: Beef stew often tastes better the next day, as the flavors continue to develop. Make it ahead of time and let it rest in the fridge overnight for a deeper taste.
- Season Gradually: Taste and adjust seasoning throughout the cooking process. It’s easier to add salt and pepper in stages than to correct it at the end.
- Serve with Something Starchy: The stew’s rich flavors pair beautifully with mashed potatoes, rice, or crusty bread to soak up all the delicious broth.
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