A lightened-up version of a classic French beef stew.
- 1½ tsp Olive Oil
- 1½ lb Beef Stew Meat, Lean
- 2 cup Sliced Onion
- 2 cup Sliced Carrot
- 1 cup Diced Green Bell Pepper
- or 1 cup Diced Red Bell Pepper
- 14 oz Canned Diced Tomatoes
- 12 oz Button Mushrooms
- 14 oz Low Sodium Beef Broth
- 1½ cup Dry Red Wine
- 2 Garlic Cloves
- 2 T Tomato Paste
- 1 Dried Bay Leaf
- ½ tsp Dried Thyme
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
- 3 T All Purpose Flour
- 2 T Butter
- 2 T Chopped Italian (Flat Leaf) Parsley (optional)
- Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate.
Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.
Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
To serve, ladle into soup plates and sprinkle with parsley if using.