Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
2 T Olive Oil 1 c Celery Cut Inch Length
3/4 lb Beef Cut in Inch Cube 3 md Potatoes Cut Inch Length
1 c Onions, Chopped 2 ea Clv Garlic Finely Chopped
2 c Carrots Cut 1 c Sliced Mushrooms Caps

-------------------------DIRECTIONS------------------------------
1 c Red Burgundy Wine 1 t Worcestershire Sauce
1 cn Beef Broth 1/2 t White Pepper
6 T Flour 1/2 t Dried Thyme
1/4 c Chopped Parsley 1 md Bay Leaf

Heat oil in large Dutch oven. Cut beef into 1/2" cubes. Dry beef
with paper towel then toss in 4-tbs flour. Brown meat at high
temperature. Add beef broth and deglaze the kettle. Then add minced
garlic, parsley, dried thyme, worcestershire sauce, and bay leaf.
Simmer slowly 1-hour. Add onions, carrots, wine, and simmer
45-minutes. Add water if sauce is too thick. Add celery, mushrooms,
potatoes, and simmer 45-minutes more. If the sauce has not thickened
at the end of cooking, mix 2-tbs flour with 4-tbs water, stir into
the stew. Cook briefly till sauce thickens. Serve with rice, French
bread and lettuce or cabbage salad. Serves [4] Every country has its
own version of a beef stew which depends greatly on the type of
spices and variety of vegetables. This French beef stew uses wine to
add flavor to the sauce and to assist in tenderizing the beef.

Submitted By EARL SHELSBY On 01-26-95

Browse by categories