French Beef stew -
- Number of Servings: 6
Ingredients
3 lbs, boneless beef cubes2 tablespoons olive oil2 slices bacon, sliced into pieces8-10 shallots, sliced thinly2 tablespoons cognac (substitute with peach juice)2 tablespoons tomato paste3 garlic cloves2 teaspoons herbs de provence2 cups red wine (cooking wine or simply beef broth) Simmer with lid off to evaporate the alcohol1 (14 ounce) can peeled tomatoes4 slices orange zest1 carrot sliced1/4 cup fresh parsley, choppedsalt and pepper (to taste)
1. heat oven to 325
2. in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
3. Season Beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
4. Drain all but 1 Tbs. of drippings and add shallots, season with salt and pepper, cook until softened.
5. Add the cognac (or substitute peach nectar)and boil down.
6. Add tomato paste, garlic, herbs, stirring.
7. Add wine (or substitute beef broth) and liquid from tomatoes, bring to a boil. Crush tomatoes by hand and add to pot, stirring.
8. Add zest and bacon to pot, add beef and carrots.
9. Lower to simmer, cover or leave uncovered to evaporate the alcohol. You can place in oven if you have the dutch oven, if not simmer on top of stove.
10. Cook 2-3 hours until beef is tender, stirring every 45 minutes.
11. Add parsley, serve.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CCANDALE.
2. in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
3. Season Beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
4. Drain all but 1 Tbs. of drippings and add shallots, season with salt and pepper, cook until softened.
5. Add the cognac (or substitute peach nectar)and boil down.
6. Add tomato paste, garlic, herbs, stirring.
7. Add wine (or substitute beef broth) and liquid from tomatoes, bring to a boil. Crush tomatoes by hand and add to pot, stirring.
8. Add zest and bacon to pot, add beef and carrots.
9. Lower to simmer, cover or leave uncovered to evaporate the alcohol. You can place in oven if you have the dutch oven, if not simmer on top of stove.
10. Cook 2-3 hours until beef is tender, stirring every 45 minutes.
11. Add parsley, serve.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CCANDALE.
Nutritional Info Amount Per Serving
- Calories: 220.4
- Total Fat: 8.8 g
- Cholesterol: 32.2 mg
- Sodium: 253.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.5 g
- Protein: 17.0 g
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