• Prep Time: 20 Mins
  • Cooking Time: 3 Hours 20 Mins
  • Serves: 2

French Beef Stew

  • Recipe Submitted by on

 Ingredients List

  • 3 lb stew beef, cut into 1 inch cubes
  • 1 (750-ml) bottle Cote du Rhone (Any Bordeaux will be fine here)
  • Salt and pepper
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 carrots, peeled and cut into 1/2 inch slices
  • 1 orange, washed well and cut into wedges
  • 1 large onion, peeled and cut into rings
  • 2 cloves garlic, peeled and sliced
  • olive oil
  • 1 6-oz can tomato paste
  • 3 1/2 oz. pitted black olives

 Directions

Season meat with salt and pepper on all sides. Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic. Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.

Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.

15 minutes before the stew is ready, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken the stew.
Serve over mashed potatoes, rice, or pasta.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?