French Beef stew -
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of French Beef stew - calories by ingredient
Introduction
Great Easy French cuisine found at Fine Cooking. I don't like to use alcohol much when I cook so I try and substitute as much as possible. When I made it, I omitted the cognac and used peach necter, for the wine you can substitute it with beef broth. Great Easy French cuisine found at Fine Cooking. I don't like to use alcohol much when I cook so I try and substitute as much as possible. When I made it, I omitted the cognac and used peach necter, for the wine you can substitute it with beef broth.Number of Servings: 6
Ingredients
-
3 lbs, boneless beef cubes
2 tablespoons olive oil
2 slices bacon, sliced into pieces
8-10 shallots, sliced thinly
2 tablespoons cognac (substitute with peach juice)
2 tablespoons tomato paste
3 garlic cloves
2 teaspoons herbs de provence
2 cups red wine (cooking wine or simply beef broth) Simmer with lid off to evaporate the alcohol
1 (14 ounce) can peeled tomatoes
4 slices orange zest
1 carrot sliced
1/4 cup fresh parsley, chopped
salt and pepper (to taste)
Directions
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.