Bistro Beef Stew

Name: Bistro Beef Stew
Prep time: 5 min
Cook time: 4 h 20 min
Total time: 4 h 25 min
Yield: 4–6 Servings
Ingredients: 1 teaspoon kosher salt; ⅓ cup flour; 1 celery rib, cut into ¼-inch-thick slices; 5 cloves garlic, coarsely chopped; 2 medium onions, cut into ½-inch dice; 1 large carrot, peeled and cut into ¼-inch-thick slices; 2 to 3 tablespoons olive oil, divided; 2 strips bacon, cut into ½-inch pieces; ¼ teaspoon ground black pepper; 2 pounds trimmed beef chuck, cut into 1½-inch cubes; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 small bunch (about 1 ounce) fresh thyme, tied with kitchen string; 1 tablespoon finely grated orange zest; 2 cups dry red wine, such as Cabernet Sauvignon; 2 cups dry red wine, such as Cabernet Sauvignon

Preparation info

4–6
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Like the chocolate chip cookie, bistro stews are so down-to-earth, so unpretentious, and so damn good that they transcend the ordinary, climbing to the upper “statusphere” with every mouthful. Although this recipe is constructed like any stew, its sophistication comes from the broth (all wine) and the pronounced fragrance of herbs (an entire bunch of thyme). Like all stews, this one gets better with age, so when possible, plan to cook it a day or two before serving.

Ingredients

Method