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French Beef Stew


French Beef Stew


3 lbs. Lean beef, trimmed, cut into 2 inches cubes
4 1/2 cups Red wine
2 pieces  Bay leaves
3 pieces  Fresh cloves
1 large Onion, peeled and cut into quarter
2 cloves Fresh garlic
8 tsp. Butter, (3 tsp. to use later)
6 oz.. Thick bacon, cut into half pieces
1/2 cup Plain flour
1 tsp. Fresh thyme (or dried will do)
2 cups Beef stock
dashes Salt and ground Pepper
14 small Pearl onions
1 tbsp. Brown Sugar
16 medium White mushrooms, quartered
3 tbsp. Soft Butter, mixed with 3 tbsp. flour
1 tbsp. Parsley, chopped

In a large bowl combine beef cubes, wine, bay leaves cloves, onion and garlic.

Toss together to coat meat, cover bowl with plastic wrap, marinate and refrigerate for 4 hours or longer.

In a large casserole pot, melt butter and fry the bacon until it get crispy, drain and set aside.

Scoop beef from marinade and pat dry with paper towels.

Toss in a bowl with flour to coat and shake the excess flour.

Add the floured beef to the pot and cook until they get browned evenly.

Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper.

Bring to a boil then reduce heat and simmer for 1 1/2 hours or until meat is cook and tender.

Peel the pearl onions and trim a little bit of the root end

Melt butter in a small skillet and add pearl onions.

Toss to coat and pour in 1/4 cup of water and cover.

Simmer until tender and cook uncovered allowing the liquid to evaporate.

Sprinkle1 teaspoon of sugar and shake the pan over medium heat until onions begin to brown and caramelize.

Season with salt and pepper.

In a separate pan in medium heat, melt 3 tablespoons butter, and fry the mushrooms until golden brown.

Add and stir the crispy bacon bits and season with salt and pepper.

When the beef is cook and tender, remove meat with a slotted spoon to a bowl.

Simmer sauce until thickened and stir in flour and butter mixture to thickened more.

Season the sauce to taste and return beef to the pot and bring the stew to a boil.

Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.

Serve 8-10 people.



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Last modified: May 26, 2003