French Beef Stew

Name: French Beef Stew
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 680.38 g boneless beef shank or 680.38 g beef chuck, cut into 1-inch cubes; 2.46 ml salt; 3.69 ml fresh ground pepper; 59.14 ml all-purpose flour; 59.14 ml vegetable oil; 10 whole shallots, peeled; 59.14 ml cognac; 236.59 ml dry red wine; 157.80 ml beef broth; 3 carrots, pared, cut diagonally into 1-inch pieces; 44.37 ml heavy cream; 22.18 ml Dijon mustard

Submitted by JackieOhNo!

"From "International Beef Stews", Good Food Magazine, November 1986. Round this out with a nice Burgundy. Good enough for company!"

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Ready In:: 1hr 55mins
Ingredients:: 12
Serves:: 4

ingredients

680.38 g boneless beef shank or 680.38 g beef chuck, cut into 1-inch cubes
2.46 ml salt
3.69 ml fresh ground pepper
59.14 ml all-purpose flour
59.14 ml vegetable oil
10 whole shallots, peeled
59.14 ml cognac
236.59 ml dry red wine
157.80 ml beef broth
3 carrots, pared, cut diagonally into 1-inch pieces
44.37 ml heavy cream
22.18 ml Dijon mustard

directions

Heat oven to 350 degrees.
Sprinkle beef with salt and pepper, then dredge with flour.
Heat oil in Dutch oven over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer meat to plate, using slotted spoon.
Add shallots to oil and saute, stirring frequently, over medium heat until lightly golden, about 5 minutes. Add to beef.
Increase heat to medium-high; add Cognac to pan and cook 30 seconds. Pour in wine and broth, heat to boiling, and boil 3 minutes. Stir in beef, shallots, and carrots. Bake covered until beef is tender, about 1-1/4 hours. (Timing varies depending on quality and cut of beef.).
Transfer beef, shallots, and carrots with slotted spoon to serving bowl. Stir cream into cooking liquid in Dutch oven and reduce over high heat 4 minutes. Stir in mustard. Taste and adjust seasonings. Pour sauce over beef and stir to combine. Serve hot with buttered noodles or rice.

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Reviews

This was very good. It had a robust flavor, but we thought everything took away from the flavor of the beef itself a bit. It was still very good. I served it with buttered egg noodles. I would make again, but I'd leave the carrots out because carrots are yucky. I'd also add some mushrooms. Made and Reviewed for PRMR - Thanks! :)

LilPinkieJ

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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