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Cattle Corner: Bistro Beef Stew recipe
Bistro Beef Stew is from the Healthy Beef Cookbook. It's delicious on chilly evenings.
2 pounds boneless beef bottom round roast or boneless beef chuck shoulder pot roast, cut into 1 inch pieces.
1⁄4 cup all-purpose flour
1⁄2 teaspoon pepper
5 teaspoons olive oil, divided
1 teaspoon salt
2 medium onions, chopped
6 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1 cup dry red wine
1 can (14-141⁄2 ounces) ready-to-serve beef broth
12 ounces assorted small whole mushrooms
2 cups packaged baby carrots
1 cup frozen peas
1. Combine flour and pepper. Lightly coat beef with flour mixture, reserve any remaining flour mixture.
2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of the beef; remove from stockpot. Repeat with 1 teaspoon oil and remaining beef. Remove beef from stockpot, season with salt.
3. Heat remaining 2 teaspoons oil in stockpot. Add onions, garlic, and thyme; cook and stir 3-5 minutes. Add wine; increase heat to medium-high. Cook and stir 1-2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth and reserved flour mixture. Return heat; cover tightly and simmer 1- 1⁄4 hours. Add carrots to stockpot; continue simmering, covered, 30 minutes or until beef and carrots are fork-tender. Stir in peas; simmer 5 minutes, or until tender. Serve.
Total preparation and cooking time: 2-21⁄2 hours.
Makes: 6 servings.