Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive Oil |
| ¾ pounds | Beef Cut in Inch Cube |
| 1 cup | Onions, Chopped |
| 2 cups | Carrots Cut |
| 1 cup | Red Burgundy Wine |
| 1 can | Beef Broth |
| 6 tablespoons | Flour |
| ¼ cup | Chopped Parsley |
| 1 cup | Celery Cut Inch Length |
| 3 mediums | Potatoes Cut Inch Length |
| 2 eaches | Clv Garlic Finely Chopped |
| 1 cup | Sliced Mushrooms Caps |
| 1 teaspoon | Worcestershire Sauce |
| ½ teaspoon | White Pepper |
| ½ teaspoon | Dried Thyme |
| 1 medium | Bay Leaf |
INGREDIENTS
DIRECTIONS
Heat oil in large Dutch oven. Cut beef into ½" cubes. Dry beef with paper towel then toss in 4-tbs flour. Brown meat at high temperature. Add beef broth and deglaze the kettle. Then add minced garlic, parsley, dried thyme, worcestershire sauce, and bay leaf.
Simmer slowly 1-hour. Add onions, carrots, wine, and simmer 45-minutes. Add water if sauce is too thick. Add celery, mushrooms, potatoes, and simmer 45-minutes more. If the sauce has not thickened at the end of cooking, mix 2-tbs flour with 4-tbs water, stir into the stew. Cook briefly till sauce thickens. Serve with rice, French bread and lettuce or cabbage salad. Serves [4] Every country has its own version of a beef stew which depends greatly on the type of spices and variety of vegetables. This French beef stew uses wine to add flavor to the sauce and to assist in tenderizing the beef.
Submitted By EARL SHELSBY On 01-26-95