Bistro Beef Stew
Cut: Chuck / Shoulder Roast
Preparation Time: 30 Minutes
Cook Time: 1 hour 30 minutes |
|
|
Main Ingredients:
4 pounds boneless beef chuck or round, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/4 cup olive oil
2 medium onions, chopped
1 head garlic, separated, peeled
1 cup dry red wine
1 can (13 3/4 to 14 1/2 ounces) ready-to-serve beef broth
1 envelope (0.9 ounce) onion-mushroom soup mix
1 pound assorted small fresh mushrooms, such as button, cremini and shiitake
8 ounces baby carrots
8 ounces sugar snap peas
Rolls, hollowed out (optional)
Directions:
- Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 tablespoon oil in large Dutch oven over medium heat until hot. Brown 1/4 of beef; remove beef. Repeat three times.
- Add onions and garlic to pan; cook and stir over medium heat 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix.
- Add mushrooms and beef; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add the carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas; simmer 5 minutes. Serve in rolls, if desired. Makes about 12 cups; 8 to 10 servings.
|
|