Parisian Beef & Mushroom Stew

"Simple, yet delightful, not really a stew, more of a beef bourgoin. The red wine gives this a robust taste. I found this recipe on a "store brand" beef broth can. Serve over noodles or rice."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Cook carrots in a saucepan of boiling salted water for about 8 min.,drain.
  • While carrots are cooking, season beef cubes with salt and pepper, dredge in flour.
  • Melt 3 T. olive oil in large skillet, over medium high heat, brown beef cubes on all sides, until insides are still pink, remove beef, set aside.
  • In the same skillet, add 2 T. butter, mushrooms and green onions, saute' about 5 minute or until mushrooms are just turning tender.
  • Add thyme, wine & broth , increase heat, boil until sauce is reduced to 2 cups (during boiling sauce, continue to scrape the skillet to insure all drippings are mixed in), this usually takes about 25-35 minute.
  • Return beef and carrots to skillet, cooking for 5 minutes; allowing flavors to meld.
  • Season to taste, serve over noodles or rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes