FRENCH COUNTRY BEEF STEW
Make and share this French Country Beef Stew recipe from Food.com.
Provided by CHEF GRPA
Categories Stew
Time 1h10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine meat and flour in plastic bag; toss to coat evenly.
- Brown meat in oil in 6-quart pot. Season with salt and pepper, if desired.
- Add remaining ingredients, except mustard.
- Bring to boil; reduce heat. Cover and simmer 1 hour or until beef is tender. Blend in mustard.
- Garnish with chopped parsley and serve with warm crusty French bread, if desired.
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.
SLOW-COOKER COUNTRY FRENCH BEEF STEW
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
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
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
COUNTRY FRENCH BEEF STEW
Make and share this Country French Beef Stew recipe from Food.com.
Provided by Kaccy G.
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 371.9, Fat 16.4, SaturatedFat 5.2, Cholesterol 99.8, Sodium 441.4, Carbohydrate 16.8, Fiber 3.8, Sugar 3.8, Protein 35.5
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