Jan
31
2010
French Country Beef Stew
Author: kevin
This is a great Sunday afternoon stew that smells great as it simmers and slowly cooks on the stove top.
- 10 pieces of bacon, fried and crumbled (reserve bacon grease)
- 3 1/2 tablespoons olive oil
- 3 tablespoons flour
- salt and freshly ground black pepper
- 3 pounds lean stewing beef, cut into 1-inch cubes
- 2 carrot, peeled and sliced
- 1 large onion, chopped
- 2 ribs of celery, chopped
- 1 tbsp butter
- 3 tablespoons flour
- 2 cups burgundy wine
- 3 cups beef stock
- 2 cloves chopped garlic
- 1 tsp thyme
- 1 bay leaf
- 2 large red potatoes cut into 1 inch cubes
- 2 cups fresh cut green beans
- fresh, chopped parsley to garnish
Fry the bacon until crisp. Set aside to cool , then crumble. In the same frying pan add the oil to the bacon grease and brown the beef that has been seasoned with salt and freshly ground black pepper and dusted with the flour. Brown the meat in batches so it does not steam and gets crispy brown on all sides. Place the browned beef on a plate and keep warm.
Scrape the grease. oil and bits from the frying pan and add that to a large stock pot. Over medium heat cook, add the butter, onions, celery and carrots, stirring to keep from sticking. Sprinkle this vegetable mixture with the flour and stir to coat and brown for a few minutes. Next add the burgundy, beef stock, garlic, thyme, bay leaf and potatoes, return the beef to the pot and stir to incorporate completely. Cover and simmer on low for 3 hours.
To the pot add the crumbled bacon and the cut green beans, stir. Cook for 15 more minutes uncovered to reduce and thicken the gravy if too thin, cover if thick. Remove the bay leaf and serve in individual bowls garnished with freshly chopped parsley.
