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Bistro Beef Stew

From food writer Candy Sagon
  • minutes
  • Serves 6

INGREDIENTS

3

strips bacon, cut into small pieces, or 4 ounces cubed pancetta

3 lb

cubed stew meat (or ask the butcher to cut a 3-pound beef rump into stew-size chunks)

2

large carrots, peeled and cut crosswise into large chunks (may substitute 8 peeled baby carrots)

1

medium onion, cut into thin slices

3

medium cloves garlic, minced

1 lb

mushrooms, stemmed and cut into 1/4-inch slices (may substitute 8-ounce package sliced mushrooms)

1 tsp

salt

1/2 tsp

freshly ground black pepper

1/2 tsp

dried thyme leaves

3 tbsp

flour

1 1/4 cups

low-sodium beef broth (may use one 10-ounce can)

2 cups

red wine, such as cabernet sauvignon

2

heaping tablespoons tomato paste

1

bay leaf