Country French Beef Stew

READY IN: 2hrs 30mins
Recipe by Kaccy G.

Slow-cooking intensifies the flavor in this beef-bean-and-vegetable stew.

Top Review by Chef Terry 427950

I did not make this in a slow cooker, because mine is on loan. I roasted the vegetables first, which made them sweet and delicious. Next time I will try the slow cooker, but this was an excellent and very different stew. The parsnips made it wonderful. Thank you for sharing this.

Ingredients Nutrition


  1. If using dry beans, rinse beans.
  2. In a large saucepan combine drained beans and the 4 cups water.
  3. Bring to boiling; reduce heat.
  4. Simmer, uncovered, for 2 minutes.
  5. Remove from heat.
  6. Cover and let stand for 1 hour.
  7. (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.
  8. Place flour and pepper in a plastic bag.
  9. Add beef pieces, a few at a time, shaking to coat.
  10. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.
  11. Add remaining oil, remaining beef, onion, and garlic to Dutch oven.
  12. Cook until beef is brown and onion is tender.
  13. Drain fat, if necessary.
  14. Stir in wine, scraping until the brown bits are dissolved.
  15. Return all beef to Dutch oven.
  16. Stir in beans, soup stock or broth, tomato, and dried thyme (if using).
  17. Bring to boiling; reduce heat.
  18. Simmer, covered, for 1-1/2 hours.
  19. Add carrots and parsnips.
  20. Return to boiling; reduce heat.
  21. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.
  22. Stir in fresh thyme (if using).
  23. If desired, garnish with parsley.
  24. *Note:If using canned beans, decrease soup stock or broth to 1 cup.

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