French Country Beef Stew
French Country Beef Stew is a main course that serves 8. One portion of this dish contains approximately 31g of protein, 8g of fat, and a total of 291 calories. For $2.84 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 7 hours and 30 minutes. 802 people have tried and liked this recipe. Head to the store and pick up fresh thyme leaves, low sodium beef broth, olive oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is tremendous. Similar recipes include Slow-Cooker Country French Beef Stew, Country Beef Stew, and Slow Cooker Country Italian Beef Stew.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 415 minutes
Ingredients:
2 bay leaves
3 1/2-3 3/4 pounds sliced beef shank, (see Note), trimmed
1 1/2 cups diced carrots, (2 medium)
1/2 cup diced celery, (1 stalk)
2 cups dry red wine, such as Merlot or Zinfandel
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
3 cups reduced-sodium beef broth
2 teaspoons extra-virgin olive oil
1 1/2 cups finely chopped onion, (2 medium)
2 2 1/2-inch-long strips orange zest
Freshly ground pepper, to taste
4 slices turkey bacon, coarsely chopped
1/2 cup chopped watercress, or parsley
Equipment:
dutch oven
slow cooker
slotted spoon
bowl
oven
frying pan
ladle
Cooking instruction summary:
Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.Rinse beef with cool water to remove any bone bits. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.Preheat oven to 350F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper. Add the beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley). Baked Beef Stew variation: Total: 4 1/4 hours Preheat oven to 350F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine. In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat. Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones. Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes.
Step by step:
1. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat.
2. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes.
3. Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes.
4. Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.Rinse beef with cool water to remove any bone bits.
5. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef.
6. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.Preheat oven to 350F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.Discard the bay leaves and orange zest from the sauce; skim fat.
7. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper.
8. Add the beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley).
9. Baked Beef Stew variation: Total: 4 1/4 hours Preheat oven to 350F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine. In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat. Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones. Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes.
Nutrition Information:
covered percent of daily need
