Saturday, January 22, 2005

Parisian Beef Stew

From the back of Kroger-brand hearty beef broth - ready to serve...

Parisian Beef Stew

2 cups peeled baby carrots
1 1/4 lb boneless top-sirloin steak, cut into 1-inch pieces
Salt and pepper
4 tbsp butter
2 pkgs (3.5 oz) fresh shitake mushrooms, stemmed and diced (about 4 cups)
3 green onions, sliced
1 tbsp plus 1 tsp dried thyme
2 cups red cooking wine
2 cups canned Kroger beef broth (of course)
Hot cooked noodles or rice (optional)

Cook carrots in saucepan of boiling, salted water for about 8 min., till tender. Drain well.

While cooking carrots, sprinkle beef with salt and pepper. Melt 3 tbsp butter in large skillet over med-hi heat. Saute beef till brown on all sides but still pink in center. Remove beef from skillet. Melt remaining tbsp of butter in same skillet and saute mushrooms and green onions for 5 min. or till vegetables are softened. Add 1 tbsp thyme, cooking wine and beef broth; increase heat and boil till sauce is reduced to two cups, scraping browned bits, about 25 min. Return beef and carrots to skillet, cooking for 1 min. to allow flavors to blend. Sprinkle with remaining thyme and salt and pepper to desired seasoning. Serve with noodles or rice. Serves 4.


Blogger Christina said...

This looks fabulous for a cold winter meal.


7:16 AM  

Post a Comment

<< Home