Country French Beef Stew

Name: Country French Beef Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 1/2 cup dry navy beans or 1 (15 ounce) can white beans, rinsed and drained; 4 cups water; 1/4 cup all-purpose flour; 1/2 teaspoon pepper; 2 lbs boneless beef chuck roast, cut into 1 inch pieces; 3 tablespoons olive oil; 1 medium onion, cut into thin wedges; 3 cloves garlic, minced; 2/3 cup dry red wine; 1 (14 ounce) can beef broth; 1 cup chopped tomato; 2 teaspoons dried thyme, crushed or 2 tablespoons snipped fresh thyme; 4 medium carrots, cut into 1/2 inch slices; 2 medium parsnips, cut into 1/2 inch slices; 1 -2 teaspoon snipped fresh parsley (optional)

Submitted by Kaccy G.

"Slow-cooking intensifies the flavor in this beef-bean-and-vegetable stew."

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Ready In:: 2hrs 30mins
Ingredients:: 15
Serves:: 6

ingredients

1 cup dry navy beans or (15 ounce) can white beans, rinsed and drained
4 cups water
¹⁄₄ cup all-purpose flour
¹⁄₂ teaspoon pepper
2 lbs boneless beef chuck roast, cut into 1 inch pieces
3 tablespoons olive oil
1 medium onion, cut into thin wedges
3 cloves garlic, minced
²⁄₃ cup dry red wine
1 (14 ounce) can beef broth
1 cup chopped tomato
2 teaspoons dried thyme, crushed or 2 tablespoons snipped fresh thyme
4 medium carrots, cut into 1/2 inch slices
2 medium parsnips, cut into 1/2 inch slices
1 -2 teaspoon snipped fresh parsley (optional)

directions

If using dry beans, rinse beans.
In a large saucepan combine drained beans and the 4 cups water.
Bring to boiling; reduce heat.
Simmer, uncovered, for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour.
(Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
Place flour and pepper in a plastic bag.
Add beef pieces, a few at a time, shaking to coat.
In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.
Add remaining oil, remaining beef, onion, and garlic to Dutch oven.
Cook until beef is brown and onion is tender.
Drain fat, if necessary.
Stir in wine, scraping until the brown bits are dissolved.
Return all beef to Dutch oven.
Stir in beans, soup stock or broth, tomato, and dried thyme (if using).
Bring to boiling; reduce heat.
Simmer, covered, for 1-1/2 hours.
Add carrots and parsnips.
Return to boiling; reduce heat.
Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.
Stir in fresh thyme (if using).
If desired, garnish with parsley.
*Note:If using canned beans, decrease soup stock or broth to 1 cup.

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Reviews

I did not make this in a slow cooker, because mine is on loan. I roasted the vegetables first, which made them sweet and delicious. Next time I will try the slow cooker, but this was an excellent and very different stew. The parsnips made it wonderful. Thank you for sharing this.

Chef Terry 427950

RECIPE SUBMITTED BY

Kaccy G.

Artesia, NM

My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.

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