French Style Beef Stew Recipe 455

FRENCH BEEF STEW

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.

FRENCH BEEF STEW

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.

FRENCH-STYLE BEEF STEW RECIPE - (4.5/5)

Steps:

• Heat oil in medium Dutch oven over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Reduce heat to medium. Add beef, sweet potato, white wine, canned tomatoes and their juice, Dijon mustard, thyme sprig bundle, and salt and pepper to taste, to Dutch oven; bring to boil. Reduce heat and simmer, covered, 1 hour. Add mushrooms to pot and simmer, covered, until meat is fork-tender, about 1 hour longer. Remove and discard thyme sprigs. Serve sprinkled with thyme leaves.

FRENCH BEEF STEW

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.

FRENCH BEEF STEW

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

Steps:

• Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
• In a 6-quart saucepan or stockpot, brown meat in hot vegetable oil.
• Season with salt and pepper, if desired.
• Add diced tomatoes, beef broth, carrots, potatoes and thyme.
• Bring to a boil, reduce heat to medium-low, cover and simmer for 1- 1 1/2 hours, until beef is tender.
• Blend in mustard and serve.
• If you like a thicker stew, mix 3 or 4 tablespoons of flour with some water and add to the pot.
• Heat and stir for a few minutes more, until thickened.

COUNTRY FRENCH BEEF STEW

Steps:

• If using dry beans, rinse beans.
• In a large saucepan combine drained beans and the 4 cups water.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
• Place flour and pepper in a plastic bag.
• Add beef pieces, a few at a time, shaking to coat.
• In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.
• Add remaining oil, remaining beef, onion, and garlic to Dutch oven.
• Cook until beef is brown and onion is tender.
• Drain fat, if necessary.
• Stir in wine, scraping until the brown bits are dissolved.
• Return all beef to Dutch oven.
• Stir in beans, soup stock or broth, tomato, and dried thyme (if using).
• Bring to boiling; reduce heat.
• Simmer, covered, for 1-1/2 hours.
• Add carrots and parsnips.
• Return to boiling; reduce heat.
• Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.
• Stir in fresh thyme (if using).
• If desired, garnish with parsley.
• *Note:If using canned beans, decrease soup stock or broth to 1 cup.