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 […]
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 for 45 minutes.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Veal is lean and cooks quickly — watch it closely so it doesn't dry out. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
