French Beef Stew Food
FRENCH BEEF STEW
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
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
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
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
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
FRENCH BEEF STEW
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
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
FRENCH BEEF STEW
My mother-in-law got this recipe from a community school cookbook. It's so simple and all of my frinds make it now. Once you taste it you'll be sharing it with all of your friends.
Provided by Chicago Mama de 2
Categories Stew
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F
- Mix together all ingredients, except potatoes, in a large Dutch oven casserole; cover and cook for 3 hours.
- Add potatoes and cook for additional 1 hour.
Nutrition Facts : Calories 706.4, Fat 39.2, SaturatedFat 15.6, Cholesterol 157.4, Sodium 1422.4, Carbohydrate 39.7, Fiber 4.9, Sugar 8.6, Protein 43.9
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