Bistro Beef Stew Recipe

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5 votes | 8628 views

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!

Prep time:
Cook time:
Servings: 6-8
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Ingredients

Cost per serving $4.78 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 810g
Recipe makes 6 servings
Calories 525  
Calories from Fat 186 35%
Total Fat 20.95g 26%
Saturated Fat 7.67g 31%
Trans Fat 0.15g  
Cholesterol 40mg 13%
Sodium 1702mg 71%
Potassium 1669mg 48%
Total Carbs 56.2g 15%
Dietary Fiber 10.0g 33%
Sugars 12.94g 9%
Protein 17.28g 28%
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Reviews

  • Nancy Miyasaki
    Very simple and delicious. Great with a baguette and green salad.
    I've cooked/tasted this recipe!
    • Lynn Yamamoto
      This hit the spot! I really chunky stew, which is just what we were looking for, and a really simple and basic recipe. Thanks John!
      I've cooked/tasted this recipe!

      Comments

      • Connie Mcmillan
        November 8, 2008
        Hi john this sounds so delicioso! I saved it in my folder for future use.

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