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Great Recipes With Whole Ingredients

French Beef Stew

French Beef Stew, also called Beef Bourguignon, is a traditional way to tender rigid meat with red wine. It is preferable that the wine was Burgundy. The flavor ensemble also includes onions, carrots, garlic, and sometimes mushrooms. French Beef Stew dish is prepared for a long time – at least three hours – however it requires almost no attention during this time.

Main Dishes, How to Make French Toast, Tomato Olive Salad

Nutrition Per Serving

Calories: 500 kcal Protein: 40 g Fat: 22 g Saturated Fat: 10g Carbohydrates: 35 g Dietary Fiber: 5 g Sugars: 4.8g Cholesterol: 120 mg Sodium: 300 mg

Ingredients in French Beef Stew

Three pounds of lean beef, cubed
Three bay leaves
Two carrots, peeled and cut
Two chopped onions
Three finely minced garlic cloves
Two cups of red wine
Salt and pepper-to taste.
Three tbsp. of tomato paste
Three tbsp. of butter
Three tbsp. of all-purpose flour
Three tsps. of chopped fresh or dried greens: basil, parsley, thyme
Seven medium-sized potatoes

Kitchen Tools for French Beef Stew Recipe

Dutch oven or large casserole
Sharp knife
Cutting board
Measuring cups
Measuring spoons
Wooden spoon
Tongs
Plate (for holding browned beef)
Paper towels (for patting beef dry)
Ladle

How to Cook French Beef Stew

To ensure beef cubes brown nicely, begin by patting them dry with paper towels.
Heat a casserole or deep frying pan over medium heat and melt the butter. Once melted, add the beef cubes and sauté them until they are browned on all sides. This step is crucial for developing a deep flavor.
Once the beef is browned, remove it to a plate and set aside.
Add the garlic and onions to the same casserole. Sauté for about half a minute, just until they start to soften and become fragrant. This step will layer the flavors.
Return the browned beef to the casserole. Season the mixture with salt, pepper, and the dried herbs. Toss everything together so that the meat is well-seasoned.
Sprinkle the flour over the beef and quickly toss everything to ensure the meat is evenly coated. The flour will help thicken the stew as it cooks.
Pour in the red wine and stir the mixture. Allow it to simmer for three minutes. The wine will deglaze the pan, lifting any browned bits from the bottom, which adds complexity to the stew’s flavor.
Add water, just enough to cover the meat. This will create the stew’s base.
Add the potatoes, carrots, and bay leaves into the casserole. Stir everything together to combine.
Lower the heat, cover the casserole, and let the stew simmer gently for 3 to 4 hours. The long, slow cooking process will tenderize the beef and meld the flavors together beautifully.
It’s ready to serve once the stew is cooked and the beef is tender. For a complete meal, enjoy this hearty French Beef Stew with a side of crusty bread and a fresh salad.

Tips

Brown the Beef: Take your time thoroughly browning the beef chunks in a bit of oil or butter. This step adds a deep, rich flavor to the stew.
Use Quality Wine: Your chosen wine will significantly influence the stew’s flavor. A good-quality red wine, like a Burgundy or Pinot Noir, is ideal.
Layer the Flavors: Start by sautéing onions and garlic, then add the browned beef, followed by the wine, and let it simmer. Add herbs for an aromatic depth.
Slow Cook: Let the stew simmer gently. This slow cooking process makes the meat tender, and the flavors meld beautifully.
Add Vegetables Later: Add potatoes and carrots in the last hour of cooking. This prevents them from becoming too mushy.
Season Carefully: Balance the flavors with salt and pepper, but do it gradually. The flavors will intensify over the cooking period, so it’s better to start with a light hand and adjust as needed.
Thicken if Desired: If you prefer a thicker stew, mix a little flour with butter and stir it into the stew towards the end of the cooking time.

Enjoy your cooking!