French Oven Stew Recipes

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CLASSIC FRENCH BEEF BOURGUIGNON



Classic French Beef Bourguignon image

Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish. Beef Bourguignon is rich, earthy and indulgent. It's simply everything you want in a bowl of Winter comfort food. French slow-cooking at its best Making a Classic French Beef Bourguignon at...

Provided by Audrey

Categories     Bourgogne-Franche-Comté

Time 3h

Yield 4

Number Of Ingredients 2

2.5 to 3 lbs (1.1-1.4 kg) stewing beef, cubed2 tsp salt2 tsp fresh ground black pepper 4 tbsp (57g) unsalted butter, divided8 ounces cured pork or 5-6 slices bacon, cut in fine strips4 sprigs thyme3 bay leaves3 garlic cloves, peeled and finely chopped10 pearl onions, peeled 4-5 medium carrots, peeled and roughly chopped2 cups (500ml) red wine2 tbsp (30ml) brandy2 cups (500ml) beef broth2 tbsp (50g) tomato paste¼ cup (32g) flourOptional: 6-7 sprigs parsley, for garnish
For the mushrooms: 2 tbsp (28.5g) unsalted butter 1lb (0.45kg) cremini mushrooms, quartered¼ tsp salt½ tsp freshly ground black pepper

Steps:

  • Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.
  • Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
  • Pre-heat your oven to 325°F ( 163°C) with a rack in the middle.
  • Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl or plate.
  • Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
  • Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven.
  • While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.
  • Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving.

Nutrition Facts : Calories 200, Fat 20 grams

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 (BOEUF BOURGUIGNON)



French Beef Stew (Boeuf Bourguignon) image

This is hands-down a favorite dish to serve for friends and family. If you plan ahead, you can have this entire dish made the night before to let flavors meld, which makes your dinner party that much easier.

Provided by Chew Out Loud, adapted from Julia Child's Mastering the Art of French Cooking and Ina Garten

Categories     Main

Number Of Ingredients 18

Light olive oil or peanut oil
12 oz thick applewood smoked bacon (diced)
3 lbs chuck beef (trimmed and cut into 1 inch cubes)
1 lb carrots (peeled and cut into chunks or coins)
2 yellow onions (thinly sliced)
10 cloves chopped garlic
1/2 cup Cognac
2 cups good Pinot Noir (or other good quality dry red)
2 1/2 - 3 cups low sodium beef broth
2 TB tomato paste
1 tsp dried thyme
4 TB room temp butter
3 TB flour
1 lb frozen pearl onions (whole)
1 lb fresh button or cremini mushrooms (thickly sliced)
3 bay leaves
kosher salt and black pepper
chopped fresh parsley for garnish

Steps:

  • Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
  • Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
  • If needed, add 2 TB to pot and heat oil. 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. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
  • Meanwhile, mix together 2 TB butter with 3 TB flour in small bowl and set aside. Saute mushrooms with 2 TB butter in skillet just until mushrooms start to become soft.
  • Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste. Garnish with fresh parsley and serve with crusty bread or egg noodles.

Nutrition Facts : Calories 807 kcal, Sugar 14.7 g, Sodium 525.2 mg, Fat 26.5 g, SaturatedFat 9.6 g, Carbohydrate 97.4 g, Fiber 9.1 g, Protein 49.2 g, Cholesterol 114.8 mg, ServingSize 1 serving

FRENCH OVEN STEW



French Oven Stew image

I found this recipe years ago (don't remember where) and it's my favorite beef stew recipe. I use low sodium tomato juice because otherwise it's just too salty.

Provided by Debala

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs boneless beef roast
10 ounces peas and pearl onions, frozen
4 carrots, quartered
4 -5 potatoes, chunked
6 ounces mushrooms, trimmed
3 large celery ribs
1 1/2 cups low-sodium tomato juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper

Steps:

  • Heat oven to 300°.
  • Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
  • Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
  • Add peas and onions 1 hour before stew is done.
  • Discard bay leaves before stirring.

Nutrition Facts : Calories 345.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 93.5, Sodium 964, Carbohydrate 38.2, Fiber 5, Sugar 12.3, Protein 35.4

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 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

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