French Beef Stew
This is my favourite stew recipe. It's a bit expensive to make and little fussy to prepare but well worth the time and expense. Besides, the smell alone while it's cooking is worth the trouble!
- Ready In:
- 2 lbs stewing beef, cut into 1 inch chunks
- 2 cups red wine
- 1 bay leaf
- 2 whole cloves
- 1 onion, cut into quarters
- 1 clove garlic
- 4 tablespoons butter
- 6 slices bacon, diced
- 1⁄2 cup flour
- 1 teaspoon thyme
- 1 1⁄2 cups beef stock
- salt and pepper
- 3 tablespoons butter
- 12 mushrooms, quartered if large
- 2 tablespoons chopped fresh parsley
- In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
- Cover and marinate in refrigerator for 4-12 hours.
- Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
- Remove beef from marinade and pat dry.
- Discarde marinade, reserving onion and garlic.
- Dredge beef with flour to coat.
- Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
- Place browned beef in oven-proof casserole dish.
- Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
- Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
- In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
- Stir in crispy bacon and season with salt and pepper.
- When stew is done, serve with mushrooms and bacon and sprinkle with parsley.
MY PRIVATE NOTES
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This does smelll good, What I did was to make it in the crockpot. I added 1 can of beef brooth and the 2 cups of whine added my stewing meet still frozen. cooked the bacon. I then took a little bit of the broth and wine mixture and made a rue out of it with the flour. I then added everything accoding to the directions and cooked it for 8 hours on low. After it was done I added some tatos and carrots. Thanks for the recipe.
Hmmm! Great looking recipe!!! Besides the great combination of ingredients, I think that it must me a great traditional recipe since it mentions "twelve mushrooms" instead of a measure in ounces. I love some of the old French cookbooks. Like you say, the traditional method seems to be very labour intensive. Moreover, your instructions sound precisely along the same line of some of the older French recipes that I've read. Myself, I'm just becoming confidente enough to even attempt some of the classic French style recipes. Thank you for sharing your recipe. I can't wait to try this one on my good friends!