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French Beef Stew Recipe

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This recipe for French Beef Stew, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Heller
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5lbs. lean chuck or beef stew meat, cut in 1-2 in. pieces.
1 T. accent or Lawry's season salt
1 tsp. salt
1/4 tsp. peppe1/2 C. butter
1 clove garlic (minced)
2 medium onions (chopped)
2 carrots (finely chopped)
2 C. hearty burgundy wine
1 C. water
1 bay leaf
1/4 C. chopped parsley
1 tsp. dried thyme
1 lb. mushrooms (sliced)

Directions:
Directions:
Sprinkle beef with Lawry's, salt and pepper. Heat butter and add beef a few pieces at a time. Brown well on all sides. Remove. Add onion, and brown. Return beef to pan. Add garlic, carrots, wine, water, bay leaf, parsley and thyme. Cover and simmer , or bake in 350 oven for three hours until meat is tender. Add additional wine or water if necessary. Add mushrooms last 15 minutes. To thicken blend 3 T. flour with 1/2 C. water, put in meat mixture.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve over noodles, or mashed potatoes.

 

 

 

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