Beef Stew with Red Wine and Mushrooms
Main Dishes • European
Description
Serve as a standalone dish, or spoon it over pasta.
Ingredients
- Wheat Flour 4 spoons
- Butter 4 spoons
- Olive Oil 2 spoons
- Veal Tenderloin 0 lbs
- Shallot 2 heads
- Garlic 3 cloves
- Red Grape Juice ½ glasses
- Fresh Mushrooms 10 oz
- Campbell's Beef Broth ½ glasses
- Salt to taste
- Ground Black Pepper to taste
- Thyme 2 stalks
Step-by-Step Guide
Step 1
Cut the meat into small pieces, transfer to a bowl, sprinkle with 2 tablespoons of flour, and mix well.
Step 2
In a skillet, melt the butter with the olive oil and sauté the meat in batches until golden brown, then transfer to a plate.
Step 3
In the same skillet, add finely chopped shallots and minced garlic. Sauté for 2 minutes over low heat. Add whole mushrooms and cook for another 2 minutes. Pour in the broth and wine, season with salt and pepper, and stir well. Bring to a boil and add the meat. Reduce to a low heat and add sprigs of thyme. Cover with a lid and simmer for 35-40 minutes.
Step 4
In a bowl, mix 2 tablespoons of flour with a little water. Gradually add this mixture to the meat while stirring. Cook for about another 10 minutes, until the sauce thickens slightly. Turn off the heat and let the stew rest for 15-20 minutes before serving.
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