French Beef Stew Recipes

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FRENCH BEEF STEW WITH OLD-FASHIONED VEGETABLES



French Beef Stew with Old-Fashioned Vegetables image

Provided by Kimberly Killebrew

Categories     Main Course     Soup

Time P1DT2h40m

Number Of Ingredients 20

For the Marinade:
2 pounds beef chuck (, cut into 1-inch cubes)
2 medium carrots (, peeled and chopped)
2 medium yellow onions (, chopped)
3 cups full-bodied red wine (, e.g., Bordeaux like cabernet sauvignon or merlot)
3/4 cup red wine vinegar
1 bouquet garni
For the Stew:
3 tablespoons oil or lard
1 medium yellow onion (, chopped)
3 cloves garlic (, minced)
1 14.5 ounce can plain tomato sauce
4 whole cloves
2 medium carrots (, cut into bite-sized chunks)
3 turnips (, cut into bite-sized chunks)
2 medium rutabagas (, cut into bite-sized chunks)
2 medium parsnips (, cut into bite-sized chunks)
2 medium Yukon gold potatoes (, cut into bite-sized chunks)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the beef in the dutch oven with the onions and carrots and and bouquet garni. Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew.
  • Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won't brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.Add the onions and cook until golden brown. Add the garlic and cook for another minute.
  • Strain the contents of the marinade into a sieve over the dutch oven (DO NOT discard the marinade). Discard the onions and carrots from the marinade but keep the bouquet garni.
  • Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don't have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.Towards the end of the hour, chop up the vegetables. (For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.) Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste. (If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!)
  • Serve with some crusty bread.This stew is even better the next day after the flavors have had time to meld.

FRENCH BEEF STEW



French Beef Stew image

When it comes to this thick down-home stew, Iola Egle lets her slow cooker do the work. "Then I simply toss together a green salad and dinner is ready," she pens from Bella Vista, Arkansas.

Provided by Taste of Home

Categories     Dinner

Time 9h20m

Yield 10 servings.

Number Of Ingredients 12

3 medium potatoes, peeled and cubed
2 pounds beef stew meat
4 medium carrots, sliced
2 medium onions, sliced
3 celery ribs, sliced
2 cups tomato juice
1 cup water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 227 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 942mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

FRENCH BEEF STEW



French Beef Stew image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 19

2 pounds beef (chuck, rump or brisket), trimmed and cut into 2-inch chunks
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1 /2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon sugar
12 mushrooms, quartered
3 tablespoons butter
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped parsley

Steps:

  • In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours.
  • In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.
  • Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.
  • In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.
  • When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until
  • thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.

FRENCH BEEF STEW



French Beef Stew image

Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 8

Number Of Ingredients 10

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
¾ teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste

Steps:

  • Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
  • In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
  • Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
  • Blend in mustard and serve.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 20 g, Cholesterol 57 mg, Fat 20.1 g, Fiber 3.2 g, Protein 18.7 g, SaturatedFat 7.2 g, Sodium 490.7 mg, Sugar 4.7 g

GARLIC MUSHROOM FRENCH BEEF STEW



Garlic Mushroom French Beef Stew image

Special and sensational are words that come to mind to describe this stew. One bite and you'll know why. It makes a lot, but can easily be halved.-John Maxson, Mason City, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 20 servings (1 cup each).

Number Of Ingredients 16

5 pounds beef sirloin tip roast, cut into 1-inch cubes
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 large sweet onions, chopped
3 medium carrots, sliced
5 tablespoons butter, divided
6 garlic cloves, minced
2 pounds assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced
4 large Yukon Gold potatoes, cubed
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 tablespoons all-purpose flour
1 cup heavy whipping cream
2/3 cup crumbled blue cheese

Steps:

  • Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm. , In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender. , In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 517mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

FRENCH OVEN STEW



French Oven Stew image

This easy stew begins to thicken during the last hour of cooking. Very rich wonderful stew. I have been making this for a long time and cut it out of a magazine years ago. The last 20 minutes you can add some frozen peas or frozen beans if you would like. If useing fresh small baby onions, add an hour before stew is done. Update: I have made this stew in my crockpot and it has turned out perfect. I did stir it a couple times just to incorporate everything.

Provided by CIndytc

Categories     Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs boneless beef stew meat, cut in chunks
12 ounces white pearl onions
4 large carrots, quartered crosswise
6 ounces small fresh mushrooms, trimmed
3 large celery ribs, cut into 1 inch chunks
1 1/2 cups tomato juice
1/2 cup red wine, good quality
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper (to taste)

Steps:

  • Heat oven 300 degrees.
  • Mix all ingredients in a heavy 3 quart ovenproof saucepot.
  • Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
  • Discard bay leaves before serving or storing.
  • Serve over buttered noodles if desired.
  • You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
  • You can also add frozen peas or frozen beans 20 minutes before stew is done -- .

Nutrition Facts : Calories 282.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 907.8, Carbohydrate 21.6, Fiber 2.6, Sugar 13.6, Protein 32.9

FRENCH BEEF STEW



French Beef Stew image

This is my favourite stew recipe. It's a bit expensive to make and little fussy to prepare but well worth the time and expense. Besides, the smell alone while it's cooking is worth the trouble!

Provided by Carrie Ann

Categories     Stew

Time 14h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs stewing beef, cut into 1 inch chunks
2 cups red wine
1 bay leaf
2 whole cloves
1 onion, cut into quarters
1 clove garlic
4 tablespoons butter
6 slices bacon, diced
1/2 cup flour
1 teaspoon thyme
1 1/2 cups beef stock
salt and pepper
3 tablespoons butter
12 mushrooms, quartered if large
2 tablespoons chopped fresh parsley

Steps:

  • In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
  • Cover and marinate in refrigerator for 4-12 hours.
  • Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
  • Remove beef from marinade and pat dry.
  • Discarde marinade, reserving onion and garlic.
  • Dredge beef with flour to coat.
  • Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
  • Place browned beef in oven-proof casserole dish.
  • Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
  • Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
  • In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
  • Stir in crispy bacon and season with salt and pepper.
  • When stew is done, serve with mushrooms and bacon and sprinkle with parsley.

Nutrition Facts : Calories 727.8, Fat 53.1, SaturatedFat 23.8, Cholesterol 152.3, Sodium 571, Carbohydrate 13.5, Fiber 1, Sugar 1.9, Protein 33.5

SLOW-COOKER COUNTRY FRENCH BEEF STEW



Slow-Cooker Country French Beef Stew image

Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h55m

Yield 12

Number Of Ingredients 16

6 slices bacon, cut into 1/2-inch pieces
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups ready-to-serve baby-cut carrots
1 cup red Zinfandel wine or nonalcoholic red wine
3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
  • Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 1/2 g

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From laurenrenlund.com


FRENCH COUNTRY BEEF STEW RECIPE | EATINGWELL
Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly.
From eatingwell.com


RED WINE BEEF STEW - DAUBE à LA BOUEF - WHERE IS MY SPOON
2019-12-21 Chop the beef into 3 cm/ 1.2 inch cubes. Place the cubes on kitchen paper and pat dry with another piece of kitchen paper. Remove the rind from the bacon in one piece (if it has any) and cube the bacon into small cubes. Fry beef cubes: Place the rind of the bacon in a …
From whereismyspoon.co


FRENCH BEEF STEW - SMELLS LIKE HOME
2015-01-13 Instructions. 01. Preheat oven to 350° F with a rack in the center of the oven. 02. Add the bacon to a large Dutch oven (5 or 7 ¼ quart) and cook over medium-high heat until the pieces are browned but not crispy. Remove the bacon from the pot with a slotted spoon and drop the pieces in a large heatproof bowl.
From smells-like-home.com


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Top Asked Questions

How to cook beef stew meat?
In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve. See how to make a hearty, low-fat beef stew.
What is your go-to beef stew recipe with cognac?
Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper and saute for 5 minutes until onions are lightly browned. Deglaze bottom of pot, adding 1 TB oil as needed. Add Cognac and cook another 10 minutes on medium. Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat.
How do the French make Great Stews?
The French really know how to make great stews. Here is one of them and it uses a method similar to that of German Sauerbraten and corned beef to achieve both an exquisitely tangy flavor and a lusciously tender beef. Many of you have already been introduced to my French friend, Sandrine, from here and here.
What are the ingredients in a beef stew?
Ingredients 1 1 ½ pounds cubed beef stew meat 2 ¼ cup all-purpose flour 3 2 tablespoons vegetable oil 4 2 (14.5 ounce) cans Italian-style diced tomatoes 5 1 (14 ounce) can beef broth 6 4 carrots, chopped 7 2 potatoes, peeled and chopped 8 ¾ teaspoon dried thyme 9 2 tablespoons Dijon-style prepared mustard 10 salt and pepper to taste More ...

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