French (France) Meat main course food and Drink Ideas
Traditional French Beef Stew Recipe
France is a country where rich ingredients often find their way into often quite simple dishes. This is a recipe for a rich beef stew sure to fill the heartiest of appetites.
2 Pounds Beef (Chuck, Rump Or Brisket) Trimmed -- cut in 2" chunks
4 Cups Red Wine
1 Clove garlic
4 Tablespoons butter
4 Ounces thick bacon -- cut into 1/2" pieces
1/2 Cup Flour
1 Teaspoon Thyme
1 bay leaf
12 Small pearl onions
2 Tablespoons butter
1 Onion -- peeled and halved
1 1/2 Cups beef stock
Salt And Pepper
1 Teaspoon sugar
12 mushrooms -- quartered
2 tablespoons soft butter (which will be mixed with next ingredient)
2 tablespoons flour
chopped parsley (to season)
Mix the beef chunks, wine, bay leaf, cloves, onion and garlic in a large bowl. Mix well so that meat is coated in the liquid. Then cover the bowl with plastic wrap and refrigerate for 4 - 12 hours.(basic marinading)
In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain most of the fat. Remove beef from marinade and pat dry with paper towels, then toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned.
Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bringing to a boil. Once boiled, reduce heat and simmer for 1 1/2 hours or until meat is tender.
Melt butter in a small skillet and add (PEELED) pearl onions. Toss onions to coat in the butter then pour in 1/4 cup of water and simmer until tender.
Uncover, turn the temperature up slightly and allow the liquid to evaporate. Then Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt & pepper if required.
In a different pot melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt & pepper.
When the beef (which has been simmering in a different pot-no-one said cooking wasn't going to be messy!!) is tender, remove meat with a draining spoon to a bowl. Simmer sauce until thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil.
Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.
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For US to UK equivalents for food weights and measurements see this rough guide
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