Parisian Beef & Mushroom Stew

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“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.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook carrots in a saucepan of boiling salted water for about 8 min.,drain.
  2. While carrots are cooking, season beef cubes with salt and pepper, dredge in flour.
  3. 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.
  4. In the same skillet, add 2 T. butter, mushrooms and green onions, saute' about 5 minute or until mushrooms are just turning tender.
  5. 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.
  6. Return beef and carrots to skillet, cooking for 5 minutes; allowing flavors to meld.
  7. Season to taste, serve over noodles or rice.

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