Thursday, January 24, 2013

Light beef Stew

This recipe is taken from a common French Stew, Boeuf Bourguignon. It's very light, and easy to make and it's very tasty and my take on it. French cooking is actually very easy if you stick to the rustic country dishes.It's not the prettiest dish, but it is tasty.

You can use large cut of beef or beef stew meat. 

1lb beef or more depending on how many people you are serving
5 sprigs of thyme
3 sprigs of rosemary
6 gloves of garlic
1/2 yellow onion (slice)
1/2 red bell pepper (slice)
1/2 cup of sliced mushrooms
1 cup of baby carrots
3/4 cup of red wine
1/2 cup of water
salt and pepper to taste

Keep meat in large pieces and dredge in flour and brown in olive oil, like common stews. 
In the bottom of crock pot or Dutch oven, lay down the sprigs, rosemary, and garlic. Lay meat over the top. Lay sliced onion and peppers over the top of the meat. Pour wine and water over the top. Cook on high in Crock pot all day or at least 5hrs. In Dutch oven heat over to 275 degrees for 3hrs. The last hour of crock pot add the carrots and mushrooms. The last 1/2hr of dutch oven add carrots and mushrooms. 

If preparing in a crock pot in the morning, cook on low heat for all day. 

When you serve this dish, don't thicken the juices. This is a thin stew. Serve with bread for dipping in juices. The meat should fall apart with a fork.

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