Today we present a classic French beef stew that you can easily make at home in show of support of the French. There’s nothing better than enjoying a lovely warm meal similar to one you might order in a Bistro on a cold winter day in Paris, served with a glass or two of most always elegant, house red wine.

2 tbsp. olive oil
1.7 lbs. grass fed beef stew meat
1 large onion
2 cups baby carrots
4 cloves of garlic
1/3 cup flour
Small handful of herbs – 5 sprigs of thyme, 2 sprigs of rosemary, 4 sage leaves, 2 bay leaves
1 bottle of good red wine
3 cups chicken broth
1 8oz. pkg. cipollini onions
1 8oz. pkg. crimini mushrooms
2 tbsp. butter

1. Preheat oven to 325
2. In a Dutch oven, heat olive oil over medium heat and brown meat on all sides. You’ll know when it’s done when the meat releases from the bottom of the pan easily. Also, do it in batches so you don’t crowd the pan.
3. Roughly chop one whole onion and onions, carrots and mashed garlic to the pan. Don’t worry about chopping the onion or garlic finely, it will be strained out later.
4. Add flour and cook for 1 to 2 minutes
5. Add herbs
6. Add wine and chicken broth and bring to a simmer, place in preheated oven and cook for 2.5 hours
7. Heat butter, cipollini onions and mushrooms in a separate pan until tender
8. Remove stew from oven, place meat on platter. Using a find mesh strainer, strain carrots, onions and herbs over beef, leaving only stew sauce. Add onion and mushroom mixture to sauce and serve.
9. Enjoy with a glass or two of your favorite red wine.

Ellen Troyer, with Sabrina Farmer and the entire Biosyntrx staff