country french beef stew
 
source: better homes and gardens 
 
prep: 30 minutes 
cook: 1 hour 55 minutes 
 
1/2 cup  dry navy beans or one 15-ounce can white beans,* rinsed and
  drained
4 cup  water
1/4 cup  all-purpose flour
1/2 tsp  pepper
2 lb.  boneless beef chuck pot roast, cut into 1-inch pieces
3 Tbsp  olive oil
1 medium  onion, cut into thin wedges
3 clove  garlic, minced
2/3 cup  dry red wine
1   14ounce can beef broth
1 cup  chopped tomato
2 tsp  dried thyme, crushed, or 2 tablespoons snipped fresh thyme
4 medium  carrots, cut into 1/2-inch slices
2 medium  parsnips, cut into 1/2-inch slices
  snipped fresh parsley (optional)
 
if using dry beans, rinse beans. in a large saucepan combine drained beans 
and the 4 cups water. bring to boiling; reduce heat. simmer, uncovered, 
for 2 minutes. remove from heat. cover and let stand for 1 hour. (or, 
place beans in water in pan. cover and let soak in a cool place for 6 to 8 
hours or overnight.) drain and rinse beans. place flour and pepper in a 
plastic bag. add beef pieces, a few at a time, shaking to coat. in a 4- or 
6-quart dutch oven brown half of the beef in 1 tablespoon of the hot oil; 
remove beef. add remaining oil, remaining beef, onion, and garlic to dutch 
oven. cook until beef is brown and onion is tender. drain fat, if 
necessary. stir in wine, scraping until the brown bits are dissolved. 
return all beef to dutch oven. stir in beans, soup stock or broth, tomato, 
and dried thyme (if using). bring to boiling; reduce heat. simmer, 
covered, for 1-1/2 hours. add carrots and parsnips. return to boiling; 
reduce heat. simmer, covered, for 25 to 30 minutes more or until beef and 
vegetables are tender. stir in fresh thyme (if using). if desired, garnish 
with parsley. makes 6 servings. 
 
*note: if using canned beans, decrease soup stock or broth to 1 cup. 
 
 
 
 
(ID: 76014) Mirror: rec.food.recipes: Mon, Sep 13, 2004


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