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Receta Bistro Beef Stew
by John Spottiswood

Bistro Beef Stew

This warm and hearty stew is full of vegetable chunks, and tender beef chunks. Try serving is with warm French or sourdough bread, and a hearty Cabernet or Syrah. This is just a fantastic, comfort beef stew. I kept tasting it, thinking it would need some sort of additional spice, but in the end I added nothing to it. It's just delicious as it is!

Calificación: 4.7/5
Avg. 4.7/5 5 votos
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 6

Wine and Drink Pairings: Cabernet sauvignon

Ingredientes

  • 5 Tbsp all-purpose flour
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • 2 1/2 pounds beef stew meat (in 1 inch chunks)
  • 2 Tbsp butter or margarine
  • 2-3 Tbsp vegetable oil
  • 1 large yellow onion, chopped
  • 2 cups red wine
  • 4 cups beef stock or broth
  • 3 Tbsp tomato paste
  • 1 tsp dried marjoram
  • 4 cloves garlic, halved
  • 4 medium new potatoes, unpeeled, quartered
  • 3 cups baby carrots
  • 1 pound squash (zucchini, summer squash, etc.)
  • 8 oz medium mushrooms, halved

Direcciones

  1. Mix flour, slat, and pepper on waxed paper. Roll the stew meat in the mixture to coat. Use all the mixture.
  2. In a large pot or dutch oven over medium heat, melt the butter and 2 tablespoons of oil.
  3. Add the meat in batches and brown on all sides, about 5 minutes per batch. Remove to a plate.
  4. Add onion and saute until tender. Add more oil if needed. Add wine and bring to a boil. Add stock, tomato paste, marjoram, and garlic, and scrape up the browned meat from the bottom of the pot.
  5. Return meat to the pot, reduce heat to medium-low and simmer, covered, 1 hour and 15 minutes, stirring occasionally.
  6. Add potatoes and carrots and bring to a boil. Reduce head to medium-low and simmer, covered, 30 minutes.
  7. Add squash and mushrooms and simmer, covered, about 15 minutes longer.
  8. Adjust seasoning as needed and serve.