Bistro Beef Stew
Ingredients
2 lb bottom rumo roast, cut in 1" pieces1/4 c flour
1/2 tsp pepper
5 tsp olive oil, divided
1 tsp salt
2 medium onions, chopped
6 cloves garlic, minced
2 tsp dried thyme
1 c dry red wine
1 (14.5 oz) can beef broth
12 oz small button mushrooms
2 cups baby carrots
1 c frozen peas
Instructions
Combine flour, pepper. Lightly coat beef with flour mixture; reserving any remaining flour mixture. Heat 2 tsp oil in a stockpot. Brown beef and season with salt. Remove from stockpot. Add 2 tsp oil and add onions, garlic and thyme. Cook and stir 3-5 minutes. Add wine. Cook and stir for 1-2 min, or until browned. Stir in broth, reserved flour mixture, mushrooms and beef. Bring to a boil. Reduce heat and cover tightly. Simmer for about one hour. Add carrots and continue to simmer, uncovered for about 30 min, or until beef and carrots are tender. Stir in peas and simmer for 5 minutes.6 servings