French Country Beef Stew

Name: French Country Beef Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 2 servings
Cuisine: European
Ingredients: 1 pound beef stew meat (cut into 1 1/2 inch cubes); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 tablespoon olive oil; 0.5 yellow onion (chopped); 2 clove garlic (minced); 1 carrot (medium, peeled, sliced); 1 celery (sliced); 1 tablespoon all-purpose flour; 1 cup dry red wine; 1 cup beef broth; 1 fresh rosemary; 1 bay leaf; 4 ounce cremini mushrooms (halved); 1 baguette; 2 cup mixed greens; 2 tablespoon vinaigrette dressing

Slow-cooked beef simmered with root vegetables and aromatic herbs in a rich red wine sauce, served with crusty bread and a light green salad.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 2
Cuisine: European
Difficulty: Medium
Cost: $11.71/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 pound beef stew meat (cut into 1 1/2 inch cubes)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 tablespoon olive oil
0.5 yellow onion (chopped)
2 clove garlic (minced)
1 carrot (medium, peeled, sliced)
1 celery (sliced)
1 tablespoon all-purpose flour
1 cup dry red wine
1 cup beef broth
1 fresh rosemary
1 bay leaf
4 ounce cremini mushrooms (halved)
1 baguette
2 cup mixed greens
2 tablespoon vinaigrette dressing

Instructions

Preheat oven to 325 degrees Fahrenheit (160°C). Pat beef stew meat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Brown beef in batches on all sides, then remove and set aside.
Add chopped yellow onion, minced garlic, sliced carrot, and sliced celery to the pot. Sauté until softened, about 5-7 minutes.
Sprinkle all-purpose flour over the vegetables and stir for 1 minute. Pour in dry red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.
Return beef to the pot. Add beef broth, fresh rosemary sprig, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 2-3 hours, or until beef is very tender.
In the last 30 minutes of cooking, add cremini mushrooms to the stew. Remove the rosemary sprig and bay leaf before serving. Season with additional salt and pepper if needed.
Serve the stew hot with slices of baguette. Prepare a simple salad by tossing mixed greens with vinaigrette dressing.

Notes

The stew can be made a day ahead and reheated; flavors often deepen overnight.

Nutrition (per serving)

Calories: 750
Protein: 58.2 g
Carbohydrates: 50.1 g
Fat: 33.7 g
Fiber: 7.8 g
Sodium: 950 mg
Saturated Fat: 11.5 g
Sugar: 7.2 g
Cholesterol: 130 mg