Bistro Beef Stew
By á-45019
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Ingredients
- 2 lbs. of bottom rum roast, cut into 1 inch pieces.
- 1/4 cup of white flour
- 1/2 tsp. black pepper
- 5 tsp. olive oil, divided
- 1 tsp. salt
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 2 tsp. dried thyme
- 1 cup dry red wine
- 1 (14.5 oz.) can beef broth
- 12 oz. small button mushrooms
- 2 cups baby carrots
- 1 cup frozen peas
Details
Preparation
Step 1
Combine flour and pepper. Lightly coat beef with flour mixture; reserve any remaining flour mixture.
Heat 2 TBL. of oil in stockpot over medium heat. Brown beef and season with salt. Remove from stockpot. Add 2 sp. of oil and add onions, garlic and thyme. Cook and stir3-5 minutes. Add wine. Cook and stir for 1-2 minutes or until browned. Stir in broth, reserved flour mixture, mushrooms, and beef. Bring to a boil. Reduce heat and cover tightly. Simmer for about one hour. Add carrots and continue to simmer, uncovered, for about 30 minutes, or until beef and carrots are tender. Stir in peas and simmer for 5 minutes.
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