You are here

French Beef Stew With Vegetables

21st.Century.Chef's picture
Ingredients
  Boneless beef roast 2 Pound, all fat removed
  Potatoes 8 Medium, quartered
  Carrots 8 Medium, quartered
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), minced
  Fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red wine 1⁄2 Cup (8 tbs)
  Corn oil margarine 2 Tablespoon, softened
  All purpose flour 2 Tablespoon
  Fresh parsley 1 Cup (16 tbs), chopped
Directions

Preheat oven to 250 degrees.
In a Dutch oven place roast.
Arrange potatoes, carrots and onion around and over roast.
Sprinkle with garlic, thyme, salt and pepper; drizzle wine over top.
Cover.
Roast for 4 1/2 hours.
On a serving platter place roast; slice if desired.
Surround with the vegetables.
Keep warm.
Place the Dutch oven with pan juices over high heat.
Cook until bubbly.
In a small bowl blend margarine and flour into a smooth paste; stir into the pan juices.
Cook until thickened, whisking constantly.
Spoon a small amount over roast and vegetables; sprinkle with parsley.
Into a gravy boat pour remaining gravy.
Serve with roast.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef

Rate It

Your rating: None
4.18611
Average: 4.2 (18 votes)