French Beef Stew

Name: French Beef Stew
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 20
Cuisine: Mediterranean, French, European
Ingredients: 240 milliliters dry red wine or additional beef broth; 907 grams carton beef broth; 2 kgs beef sirloin tip roast, cut into 1-inch cubes; 90 grams crumbled blue cheese; 5 Tbsps butter, divided; 3 mediums carrots, sliced; 3 Tbsps all-purpose flour; 1 Tbsp minced fresh basil or 1 teaspoon dried basil; 907 grams assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced; 6 garlic cloves, minced; 238 milliliters heavy whipping cream; 3 Tbsps olive oil; 1 teaspoons pepper; 2 teaspoons salt; 2 larges sweet onions, chopped; 4 larges Yukon Gold potatoes, cubed

French Beef Stew is a Mediterranean recipe that serves 20. This main course has 299 calories, 29g of protein, and 15g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have garlic cloves, carton beef broth, beef sirloin tip roast, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 2 hours and 55 minutes.

Instructions

Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Pot

Remove and keep warm.

In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes.

Ingredients you will need

Carrot

Butter

Onion

Equipment you will use

Frying Pan

Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender.

Ingredients you will need

Mushrooms

Potato

Garlic

Basil

Broth

Beef

Wine

In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through.

Ingredients you will need

Butter

Cream

All Purpose Flour

Stew

Equipment you will use

Sauce Pan

Sprinkle with cheese.

Ingredients you will need

Cheese

Equipment

Pot

Frying Pan

Sauce Pan

Ingredients

Servings:

240milliliters

dry red wine or additional beef broth 907grams

carton beef broth 2kgs

beef sirloin tip roast, cut into 1-inch cubes 90grams

crumbled blue cheese 5Tbsps

butter, divided 3mediums

carrots, sliced 3Tbsps

all-purpose flour 1Tbsp

minced fresh basil or 1 teaspoon dried basil 907grams

assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced 6

garlic cloves, minced 238milliliters

heavy whipping cream 3Tbsps

olive oil 1teaspoons

pepper 2teaspoons

salt 2larges

sweet onions, chopped 4larges

Yukon Gold potatoes, cubed

Recommended wine: Shiraz, Cabernet Sauvignon, Malbec

Beef Stew works really well with Shiraz, Cabernet Sauvignon, and Malbec. These full-bodied red wines are the perfect accompaniment for hearty beef stew. One wine you could try is Dom Perignon Vintage Luminous Bottle. It has 5 out of 5 stars and a bottle costs about 279 dollars.

Dom Perignon Vintage Luminous Bottle

he opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. After a long period of reluctance, the wine is finally opening up. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.The wine enjoys duality: warmth & freshness, meat & iodine pairings, cooked & raw. Spices enhance and accentuate 2008’s effervescence and densify the wine. Dom Pérignon likes playful experiences: culinary art, textures, and matters.