Topic · Meat & Poultry
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.
- 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
- 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.
