FRENCH BEEF STEW

French Beef Stew image

Provided by Carrie Ann

Categories Stew

Time 14h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs stewing beef, cut into 1 inch chunks
2 cups red wine
1 bay leaf
2 whole cloves
1 onion, cut into quarters
1 clove garlic
4 tablespoons butter
6 slices bacon, diced
1/2 cup flour
1 teaspoon thyme
1 1/2 cups beef stock
salt and pepper
3 tablespoons butter
12 mushrooms, quartered if large
2 tablespoons chopped fresh parsley

Steps:

In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
Cover and marinate in refrigerator for 4-12 hours.
Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
Remove beef from marinade and pat dry.
Discarde marinade, reserving onion and garlic.
Dredge beef with flour to coat.
Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
Place browned beef in oven-proof casserole dish.
Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
Stir in crispy bacon and season with salt and pepper.
When stew is done, serve with mushrooms and bacon and sprinkle with parsley.