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 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Course: Main Course
Cuisine: French
Keyword: Bistro Beef Stew
Servings: 6
Ingredients
2poundsboneless beef chuck
0.25cupall-purpose flour
0.5teaspoonpepper
0.25cupolive oil
1mediumonion,chopped
3mediumcarrots,peeled and sliced
1headgarlic,separated, peeled
1cupdry red wine
4cupsveal stockremouillage
2mediumbay leaves
1tablespoondry thyme
1tablespoondry marjoram
1poundassorted fresh mushrooms
8ouncesbaby carrots
8ouncessugar 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.