I love this recipe because it’s a complete meal in one pot with easy clean up. I picked up many of the fresh ingredients at our local farmer’s market. The butcher even sells the stew beef already cut into the perfect size cubes trimmed of all the fat!
When I brown the beef, I make sure I don’t crowd the cubes in the pan to be sure they get nicely browned. If there are too many cubes in the pan at one time the beef will steam rather than brown. Covering the stew with a tight fitting lid while cooking over low heat keeps the moisture in and allows the mixture to cook without stirring. However, the stew liquid may thin down a bit during this time. So I uncover the stew for the last period of cooking to allow some of the liquid to evaporate and thicken up the stew.
Don’t worry if you have leftovers….the flavor gets even better the next day! Smart meals are great meals!
French Onion Beef Stew
Makes 8 servings
¼ cup all purpose flour
½ teaspoon ground black pepper
2 pounds beef round, cut into 1 ½-inch cubes
2 tablespoons olive oil
1 can (10 ½ ounces) condensed French onion soup
1 ½ cups dry red wine
1 pound small new potatoes, halved
6 carrots, peeled and diagonally sliced 1-inch thick
1 package (10 to 12 ounces) baby bella mushrooms, halved
1 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried rosemary leaves, crushed
1. Mix flour and pepper in resealable plastic bag. Add beef cubes and seal bag. Shake the bag to evenly coat the beef cubes with the seasoned flour.
2. Heat the oil in a large pot over medium heat. Brown the coated beef cubes in 2 batches in the hot oil.
3. Return all the beef cubes to pot with the soup, wine, potatoes, carrots, mushrooms, garlic powder, thyme and rosemary, stirring to blend. Heat to a boil.
4. Reduce the heat to low and cover. Cook for 1 hour. Remove the cover and cook 15 minutes more or until beef and vegetables are tender and gravy thickens.
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