Country French Beef Stew Recipes

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.

SLOW-COOKER COUNTRY FRENCH BEEF STEW

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.

FRENCH COUNTRY BEEF STEW

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.

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.

FRENCH OVEN STEW

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 -- .

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.