Description
A hearty French stew made with beef, mushrooms, and red wine, slow-cooked to perfection.
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 1 lb mushrooms, sliced
- 2 onions, diced
- 3 carrots, sliced
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp flour
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the beef chunks on all sides, then remove and set aside.
- In the same pot, sauté onions, carrots, and garlic until softened.
- Add mushrooms and cook until they release their juices.
- Stir in flour and tomato paste, coating the vegetables.
- Pour in red wine and beef broth, scraping the bottom of the pot.
- Return the beef to the pot and add thyme, bay leaves, salt, and pepper.
- Simmer on low heat for 2.5-3 hours until the beef is tender.
- Remove bay leaves and thyme sprigs before serving.
Notes
- Use a dry red wine like Pinot Noir or Cabernet Sauvignon.
- For a thicker sauce, simmer uncovered for the last 30 minutes.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg