Bistro Beef Stew --
Lean Cut
  • Total Recipe Time: 2 to 2-1/4 hours
  • Makes 6 servings


  1. 2 pounds beef Bottom Round Roast or Shoulder Roast Boneless, cut into 1-inch pieces
  2. 1/4 cup all-purpose flour
  3. 1/2 teaspoon pepper
  4. 5 teaspoons olive oil, divided
  5. 1 teaspoon salt
  6. 2 medium onions, chopped
  7. 6 cloves garlic, minced
  8. 2 teaspoons dried thyme leaves, crushed
  9. 1 cup dry red wine
  10. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  11. 12 ounces assorted small whole mushrooms (such as cremini, shiitake and button)
  12. 2 cups packaged baby carrots
  13. 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 1/2 of 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 to 5 minutes. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth and reserved flour mixture. Return beef and juices to stockpot. Stir in mushrooms; bring to a boil. Reduce 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.
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