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.