Shelly's Recipe

BISTRO BEEF STEW

Category: Stews

4 lbs boneless beef chuck or round, cut into 1 inch pieces
1/4 cup flour
1/2 tsp pepper
¼ cup olive oil
2 medium onions, chopped
1 head garlic, separated, peeled
1 cup dry red wine
1 (13 3/4 - 14 1/2 oz) can beef broth
1 envelope dry onion-mushroom soup mix
1 lb assorted small fresh mushrooms
8 oz baby carrots and sugar snap peas

Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 tsp oil in Dutch oven over medium heat until hot and brown beef in small batches, removing beef as it browns. Add onions and garlic to pan and cook, stirring occasionally, over medium heat for 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 carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas and simmer 5 minutes. Serve with hot rolls. Serves 8-10