French Beef Stew

Recipe by Carrie Ann
READY IN: 14hrs




  • 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.