Description
A hearty and flavorful beef stew with mushrooms, cooked in a rich red wine sauce.
Ingredients
Scale
- 1 kg beef chuck, cubed
- 200 g mushrooms, sliced
- 2 onions, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 tbsp flour
- 2 tbsp olive oil
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Brown the beef cubes on all sides, then remove and set aside.
- In the same pot, sauté onions, carrots, and garlic until softened.
- Add mushrooms and cook for 3 minutes.
- Stir in tomato paste and flour, coating the vegetables.
- Deglaze with red wine, scraping the bottom of the pot.
- Return the beef to the pot, add beef broth, thyme, and bay leaf.
- Bring to a simmer, then cover and cook on low heat for 2 hours.
- Season with salt and pepper before serving.
Notes
- Use a dry red wine like Cabernet Sauvignon for best flavor.
- For a thicker stew, simmer uncovered for the last 30 minutes.
- This dish tastes even better the next day.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: french beef stew, mushroom stew, red wine stew