Country French Beef Stew

Slow-cooking intensifies the flavor in this beef-bean-and-vegetable stew.

8 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 1 hr 55 mins
  • Stand: 1 hr
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Country French Beef Stew
cup dry navy beans or one 15-ounce can white beans,* rinsed and drained
cups water
teaspoon pepper
pounds boneless beef chuck pot roast, cut into 1-inch pieces
tablespoons olive oil
medium onion, cut into thin wedges
cup dry red wine
14 ounce can beef broth
cup chopped tomato
teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme
medium carrots, cut into 1/2-inch slices
medium parsnips, cut into 1/2-inch slices
Snipped fresh parsley (optional)
  1. If using dry beans, rinse beans. In a large saucepan combine drained beans and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
  2. Place flour and pepper in a plastic bag. Add beef pieces, a few at a time, shaking to coat. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender. Drain fat, if necessary. Stir in wine, scraping until the brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, broth, tomato, and dried thyme (if using). Bring to boiling; reduce heat.
  3. Simmer, covered, for 1-1/2 hours. Add carrots and parsnips. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender. Stir in fresh thyme (if using). If desired, garnish with parsley.
From the Test Kitchen

If using canned beans, decrease broth to 1 cup.

Nutrition Facts (Country French Beef Stew)
    Per serving:
  • 432 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 98 mg chol.,
  • 269 mg sodium,
  • 29 g carb.,
  • 8 g fiber,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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