SLOW-COOKER COUNTRY FRENCH BEEF STEW
Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h55m
Yield 12
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
- Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 1/2 g
COUNTRY FRENCH BEEF STEW
Hearty and delicious on a cold evening!
Provided by Amy H.
Categories Beef
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Lightly toss beef with flour; set aside. In Dutch oven, cook bacon until crisp; remove. Reserve drippings. Heat oil with drippings and brown beef in 3 batches over medium high heat; remove beef and set aside. Into pot add 1/4 cup water and cook 1 minute until only a thin glaze remains.
- 2. Stir in onion soup mix blended with 2 cups water, wine and mustard; bring to a boil; add beef and bacon. Simmer covered, stirring occasionally for 1 1/2 hours. Stir in carrots, and simmer 25 minutes. Add mushrooms and simmer another 5 minutes.
- 3. Add Parsley and salt & pepper to taste. Serve over parslied egg noodles.
FRENCH COUNTRY BEEF STEW
Make and share this French Country Beef Stew recipe from Food.com.
Provided by CHEF GRPA
Categories Stew
Time 1h10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
SLOW COOKER COUNTRY FRENCH BEEF STEW
Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
- Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.
COUNTRY FRENCH BEEF STEW
Make and share this Country French Beef Stew recipe from Food.com.
Provided by Kaccy G.
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 371.9, Fat 16.4, SaturatedFat 5.2, Cholesterol 99.8, Sodium 441.4, Carbohydrate 16.8, Fiber 3.8, Sugar 3.8, Protein 35.5
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