Bistro Beef Stew Soups, Stews & Chilis
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Servings
Serves 8 - 10
Prep Time
30 minutes
Cook Time
1 1/2 hours
Cooking Methods
Braising
Stewing
Beef Type
Chuck
Ingredients
- 4 lb. boneless beef chuck or round, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/2 tsp. pepper
- 1/4 cup olive oil
- 2 medium onions, chopped
- 1 head garlic, separated, peeled
- 1 cup dry red wine
- 1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
- 1 envelope (0.9 oz.) onion-mushroom soup mix
- 1 lb. assorted small fresh mushrooms, such as button, cremini and shiitake
- 8 oz. baby carrots
- 8 oz. sugar snap peas
- rolls, hollowed out (optional)
Instructions
Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 Tbsp. oil in large Dutch oven over medium heat unitl hot. Brown 1/4 of beef; remove beef. Repeat three times.
Add onions and garlic to pan; cook and stir over medium heat 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix.
Add mushrooms and beef; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add the carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas; simmer 5 minutes.
Serve in rolls if desired.
Nutritional Information
Nutrition Info per serving: without rolls: (1 serving, 8 oz.) 289 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 86 mg cholesterol; 274 mg sodium; 11 g carbohydrate; 1.8 g fiber; 35 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 3.9 mcg vitamin B12; 4.3 mg iron; 44.1 mcg selenium; 8 mg zinc.
