French Beef Stew

French Beef Stew is a very hardy stew and is a meal in itself. It's quick, easy and delicious especially when served with crusty French bread to soak up all the juices.

This is a delicious beef stew recipe. French Stew just can't be beaten in my opinion.

French Beef Stew Recipe

1 1/2 pounds cubed beef chuck
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
Salt and pepper to taste

Combine the beef chuck cubes and the flour in a large plastic food storage bag and toss to coat evenly.

Brown the beef chuck cubes in a 6 quart saucepan in hot vegetable oil. Season the beef cubes with salt and pepper, if desired.

Add the diced tomatoes, beef broth, carrots, potatoes and thyme. Bring the beef mixture to a boil. Reduce the heat to medium-low, cover and simmer for 1 hour or until beef chuck is tender.

Blend in the Dijon style mustard and serve. This stew will be nice and thick with a heavy Dijon flavor. Serve with French baguettes.

Are you looking for a recipe for delicious beef stew? French stew will fill the bill. The French just have a way with stews. This is a leaner version of traditional French stew since it uses premium beef tenderloin.

Beef and Vegetable Ragout (French Beef Stew)

3/4 pound premium beef tenderloin, cut into 1/2 inch strips
1 tablespoon olive oil
1 1/2 cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can beef broth
1/4 cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes, cut in half

Heat the olive oil in a large skillet over medium-high heat. Brown the premium beef tenderloin strips 2 to 3 minutes. Remove premium beef to paper towels. Stir in the mushrooms, onion, and garlic and cook until the onion is soft.

Sprinkle in the flour and stir well to mix. Season the roux with salt and pepper. Stir in the beef broth and port wine. Cook, stirring occasionally, until the sauce is thickened.

Stir in the peas and cook 2 to 3 minutes more. Return the premium beef to the skillet. Stir in the tomatoes and heat through.

Serve over wide noodles with crusty French bread.

When it comes to beef stew French says it all. Serve a delicious, hardy and easy meal with French Beef Stew.