Monday, September 28, 2009

French Style Stew

Words can not explain just how good this dish truly is but I'll try. This hearty stew is to die for. It is a little work but everything goes together quickly. It's has a very rich stock and is incredibly flavorful. The best part is if you make it in a dutch oven, it's a true one pot meal!


2lbs stew meat or a chuck roast cut into big chunks
2 celery stalks
2 carrots
1 large onion
3-4 cloves of garlic, crushed
2-3 bay leaves
1 tsp thyme
1 c wine
2 c beef stock
1 14oz can diced tomatoes
1 4oz can mushrooms or a small container of fresh mushroom, sliced
salt and pepper


In a large dutch oven, heat a few tbs of veg oil over med high heat. Season the meat with salt and pepper then brown the meat on each side, working in batches. Do not over crowd the pan otherwise the meat won't brown. While the meat is cooking, chopped the carrots and celery into decent size pieces. Nothing has to be perfect, this is a peasant dish and is supposed to be rustic. Cut the onion into large chunks, smash the garlic cloves by taking the side of your knife, placing it over the clove and giving it a whack with the heal of your hand. Remove the skin and give a rough chop if the cloves are still large.

Once all the meat is browned, remove from the pan and set aside. Add a little more oil to the pan if needed and toss in the carrots, celery, onion, garlic and bay leaves. Season with salt and pepper. Cook for a few mins or until they start to soften and pick up some color.
Add the beef stock quickly, scrapping the bits off the bottom of the pan. Then add in the wine, tomatoes, thyme, and mushrooms. Turn the heat to high and bring to a boil. Cover with the lid and put into a preheated 300 degree oven and cook for about 2 1/2 hours.
Serve over egg noodles or I make large drop biscuits and serve the stew over them.

H A P P Y  C O O K I N G !!

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