3. Always keep your marinade over night in the refrigerator.
Beef Stew Marinade
4. To brown meat it is necessary that the meat is dry. Use a paper towel to dry off your beef pieces after removing them from the marinade before placing in a hot skillet to brown. Wet meat will steam, but it will not brown nicely the way you want it to.
Your delicious beef stew recipe is wonderful served with creamy mashed potato, polenta or sauteed potatoes. Parsley covered carrots also go really well with it.
And of course a glass of red wine such as Burgundy will complete your meal!
Enjoy this delectable beef stew recipe as it is well worth the planning ahead!
A French Beef Stew Recipe That Is #1
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A French Beef Stew Recipe
4 H & 20 M
16 H & 55 M
This delicious beef stew recipe is wonderful served with creamy mashed potato, polenta, or sauteed potatoes and parsley covered carrots
Entire Beef Stew
4 lbs (1.8kg) stewing beef cut in thick chunks.
8oz (225g) streaky bacon or salt pork, diced
1 bottle of a good red wine such as Burgundy
4 tbsp olive oil
4 carrots, thickly cut
2 large onions, thickly sliced
3 ripe tomatoes, peeled, de-seeded, and roughly chopped
1 tablespoon tomato paste
4 cloves of garlic, finely chopped
1 tsp black peppercorns
1 small onion studded with 4 cloves
Grated rind and juice of one orange (optional)
3 tbsp freshly chopped parsley
Salt and ground black pepper
A handful of black olives (optional)
How To Marinade
Place the pieces of beef together with the chopped carrots, onions, studded onion, and bouquet garni in a large non-metallic bowl.
Pour the red wine over the ingredients in the bowl and leave to marinate overnight in the refrigerator.
Next day remove the pieces of beef from the marinade and dry with paper towels. (They need to be dry as they will not brown if left wet)
Heat the olive oil in a deep heavy-bottomed frying pan and brown the pieces of bacon. Place them in a large heavy-bottomed casserole dish.
Now brown the pieces of beef, a small amount at a time, and place these also in the casserole dish.
Add the rest of the marinade to the pan.
Add the tomatoes and tomato paste.
Add salt and pepper to taste.
Bring to a boil and immediately reduce heat and simmer for about four hours. The marinade will reduce by about 3/4 but you can add a little water if it reduces too much. It should be a good consistency and not watery.
Add a handful of black olives and some grated rind and juice of one orange if you like but it is equally good without.
Your delicious beef stew recipe is wonderful served with creamy mashed potato, polenta, or sauteed potatoes. Parsley covered carrots also go really well with it.
And of course, a glass of red wine such as Burgundy will complete your meal!
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!