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French Beef Stew with Vegetables

  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

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.
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
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3459 Calories from Fat 1040

% Daily Value*

Total Fat 115 g176.8%

Saturated Fat 41.1 g205.3%

Trans Fat 5.3 g

Cholesterol 440 mg146.7%

Sodium 3409.3 mg142.1%

Total Carbohydrates 366 g121.9%

Dietary Fiber 53.2 g212.6%

Sugars 47.9 g

Protein 218 g435.7%

Vitamin A 1758.1% Vitamin C 692.5%

Calcium 52.5% Iron 150.4%

*Based on a 2000 Calorie diet

French Beef Stew With Vegetables Recipe