Beef stew with red wine and mushrooms
4 servings
30 minutes
Beef stew with red wine and mushrooms is a dish that embodies the warmth of European cuisine. Its roots trace back to traditional French recipes where slow-cooking meat in wine imparts rich flavor and tender texture. Beef tenderloin infused with the aromas of thyme, shallots, and garlic takes on a deep, rich hue, while mushrooms add a delicate earthy taste. Red wine and broth create a thick, velvety sauce that pairs perfectly with mashed potatoes or crusty baguette. This stew not only warms but also provides a sense of homey comfort and festive atmosphere, suitable for both everyday dinners and special occasions.
1
Cut the meat into small pieces, transfer to a bowl, sprinkle with 2 tablespoons of flour, and mix well.
- Wheat flour: 4 tablespoons
- Beef tenderloin: 1 kg
2
Melt butter and olive oil in a pan and fry the meat in portions until golden brown, placing it on a plate.
- Butter: 4 tablespoons
- Olive oil: 2 tablespoons
- Beef tenderloin: 1 kg
3
Add finely chopped shallots and minced garlic to the same pan. Sauté for 2 minutes over low heat. Add whole mushrooms and cook for another 2 minutes. Pour in the broth and wine, season with salt and pepper, and mix well. Bring to a boil and add the meat. Reduce to low heat and add thyme sprigs. Cover and simmer for 35-40 minutes.
- Shallots: 2 heads
- Garlic: 3 cloves
- Fresh champignons: 230 g
- Beef broth: 0.5 glass
- Red dry wine: 0.5 glass
- Salt: to taste
- Freshly ground black pepper: to taste
- Fresh thyme: 2 stems
4
In a bowl, mix 2 tablespoons of flour with a little water. Add it to the meat while stirring. Cook for another 10 minutes until the sauce thickens slightly. Turn off the heat and let the stew sit for 15-20 minutes before serving.
- Wheat flour: 4 tablespoons