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Country French Beef Stew
Nov. 20th, 2009 10:06 amCountry French Beef Stew
I got this recipe from the Century 21 Realty magazine. I think it was originally printed in Better Homes and Gardens.
1/2 cup dry navy beans
4 cups water
1/4 cup flour
2 lbs beef chuck, cut into 1 inch cubes
3 tbls olive oil
1 medium onion, cut into thin wedges
3 cloves garlic, minced
2/3 cup dry red wine
1 3/4 cups beef stock or one 14 1/2 ounce can of beef broth
1 cup chopped tomato
2 tsp dried thyme, crush or 2 tbls snipped fresh thyme
4 medium carrots, cut into 1/2 inch slices
2 medium parsnips, cut into 1/2 inch slices
snipped fresh parsley (optional)
Rinse beans. In a large saucepan, combine drained beans and the 4 cups water. Bring to boiling, reduce heat and simmer uncovered for 2 minutes. Remove from heat; cover and let stand for one hour. Or, soak beans in a cool place for 6-8 hours or overnight. Drain and rinse
Add 1/2 tsp pepper to flour, and dredge beef a few pieces at a time. In a Dutch oven, brown half the beef in a tablespoon of hot oil. Remove beef and add the remaining oil, beef, onion and garlic. Cook until beef is brown and onion is tender. Drain fat, if necessary.
Stir in wine, scraping until all the brown bits are dissolved. Return all beef to pot. 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 and return to boiling. Reduce heat and simmer, covered for 25-30 minutes or until beef and vegetables are tender. Stir in fresh thyme, if using. Garnish with parsley.
Serve with a nice red wine and crusty baguette.
554 cal, 31 g total fat (10 g saturated fat), 99 mg chol, 295 mg sodium, 29g carb. 8 g fiber, 34 g protein.
I got this recipe from the Century 21 Realty magazine. I think it was originally printed in Better Homes and Gardens.
1/2 cup dry navy beans
4 cups water
1/4 cup flour
2 lbs beef chuck, cut into 1 inch cubes
3 tbls olive oil
1 medium onion, cut into thin wedges
3 cloves garlic, minced
2/3 cup dry red wine
1 3/4 cups beef stock or one 14 1/2 ounce can of beef broth
1 cup chopped tomato
2 tsp dried thyme, crush or 2 tbls snipped fresh thyme
4 medium carrots, cut into 1/2 inch slices
2 medium parsnips, cut into 1/2 inch slices
snipped fresh parsley (optional)
Rinse beans. In a large saucepan, combine drained beans and the 4 cups water. Bring to boiling, reduce heat and simmer uncovered for 2 minutes. Remove from heat; cover and let stand for one hour. Or, soak beans in a cool place for 6-8 hours or overnight. Drain and rinse
Add 1/2 tsp pepper to flour, and dredge beef a few pieces at a time. In a Dutch oven, brown half the beef in a tablespoon of hot oil. Remove beef and add the remaining oil, beef, onion and garlic. Cook until beef is brown and onion is tender. Drain fat, if necessary.
Stir in wine, scraping until all the brown bits are dissolved. Return all beef to pot. 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 and return to boiling. Reduce heat and simmer, covered for 25-30 minutes or until beef and vegetables are tender. Stir in fresh thyme, if using. Garnish with parsley.
Serve with a nice red wine and crusty baguette.
554 cal, 31 g total fat (10 g saturated fat), 99 mg chol, 295 mg sodium, 29g carb. 8 g fiber, 34 g protein.
