Prep 10 mins
Cook 1 hr
This came from www.delmonte.com , and I think it is good !!
Make and share this French Country Beef Stew recipe from Food.com.
- 1 -2 lb stewing beef, cut in 1-inch cubes
- 1⁄4 cup flour
- 2 tablespoons oil
- 2 (14 1/2 ounce) cans stewed tomatoes
- 1 (14 ounce) can beef broth
- 4 -5 medium carrots, pared, cut in 1-inch chunks
- 2 -3 medium potatoes, pared, cut in 1-inch chunks
- 3⁄4 teaspoon thyme
- 2 tablespoons Dijon mustard (optional)
- salt and pepper
- 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.
This was good and easy to make. I followed the recipe as written but added more carrots and potatoes then indicated. I didn't add the optional mustard. Made for Spring PAC 2011.
I love stew and this one was great! Had almost two pounds of stew meat so I added a couple extra potatoes, carrots, and beef broth. Didnt have dijon mustard on hand like I thought I did so that was not added. Cooked this slowly for almost two hours and the meat was fork tender. Made and reviewed for Pick A Chef - Fall 2012
We had mixed reviews here regarding this stew. My DH proclaimed it wonderful and deserving of 5 stars. I would give this recipe 4 1/2 stars if I could. On the other hand I found that using 2 cans of stewed tomatoes gave more acidity to the stew than I really enjoy. I also will replace the thyme with basil next time as I thought the thyme was too strong of an herb and tried to overpower the flavors. I will not blame the chef for my personal dislike of the thyme since I believe it is a matter of personal taste. I will make this stew again, but will substitute one can of the stewed tomatoes with 1 can of diced tomatoes to counteract some of the stronger flavors. Thanks for posting a new way to make beef stew than the same old method I have used for years. Made for PAC Spring 2013.