A simplified bistro beef stew with red wine, mushrooms, carrots, onions, and thyme.
300 gBeef
20 gButter
150 gMushrooms
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120 gCarrot
100 gOnion
2 clovesGarlic
2 gThyme
150 gRed Wine
1.25 cupsBeef broth
20 gTomato Paste
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown beef in cooking oil and butter, seasoning with salt and black pepper.
Add onion, carrot, mushrooms, and garlic; cook until lightly browned.
Stir in tomato paste, red wine, beef broth, and thyme.
Simmer gently until the beef is tender.