BEEF & MUSHROOM STEW

Bistro Beef Stew --
 
  • Total Recipe Time: 2 hours
  • Makes 8 to 10 servings

INGREDIENTS

  1. 4 pounds beef Stew Meat, cut into 1-inch pieces
  2. 1/4 cup all-purpose flour
  3. 1/2 teaspoon pepper
  4. 1/4 cup olive oil
  5. 2 medium onions, chopped
  6. 1 head garlic, separated, peeled
  7. 1 cup dry red wine
  8. 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
  9. 1 envelope (0.9 ounce) onion-mushroom soup mix
  10. 1 pound assorted small fresh mushrooms, such as button, cremini and shiitake
  11. 8 ounces baby carrots
  12. 8 ounces sugar snap peas

INSTRUCTIONS FOR BEEF & MUSHROOM STEW

  1. Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 tablespoon oil in large stock pot over medium heat until hot. Brown 1/4 of beef; remove beef. Repeat three times.
  2. Add onions and garlic to stock pot; 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 until blended.
  3. Add mushrooms and beef to stock pot; bring to boil. Reduce heat; cover tightly and simmer 45 minutes. Add carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas; simmer 5 minutes.
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