French Country Beef Stew

Name: French Country Beef Stew
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-8 , 6-8 serving(s)
Ingredients: 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

Submitted by CHEF GRPA

"This came from www.delmonte.com , and I think it is good !!"

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 6-8

ingredients

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

directions

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.

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Reviews

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.

bmcnichol
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

lauralie41
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.

CarrolJ

Tweaks

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.

CarrolJ