A hearty, French-style stew in less than one hour? It's possible with this streamlined recipe featuring beef broth and a little red wine mixed with savory herbs, mushrooms and skillet-simmered beef.
Season the beef as desired. Coat the beef with the flour.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.
Stir the carrots, broth and wine in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Season to taste. Serve the beef mixture over the orzo.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.