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French Stew

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Submitted by caminobt

French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.

YIELD

6 servings

PREP

10 min

COOK

4/ hrs

READY

4 hrs

This stew is as close to effortless as braised beef gets. Chunk the meat, mix it with Burgundy wine, cream of mushroom soup, and onion soup mix in a casserole dish, then let the oven do all the work at a low, gentle temperature for four hours.

The wine and cream of mushroom soup create a rich, velvety braising liquid that cooks down into a thick, deeply savory sauce. Onion soup mix adds a concentrated hit of dried onion and seasoning without any chopping or sauteing.

Carrots, whole small onions, and green olives go in for the final 30 minutes so they stay tender-crisp instead of dissolving into the sauce. The olives add a briny, tangy note that cuts through the richness of the beef and wine.

Kitchen Tips

  • Cut the beef into bite-sized chunks, not large steaks. Smaller pieces absorb the braising liquid better and cook more evenly.
  • Keep the oven at 250°F (120°C). Low and slow is the whole point. Higher heat toughens the stewing beef.
  • Don’t open the casserole lid during the first 4 hours. Every time you lift the lid, heat escapes and adds to the cooking time.
  • Serve with a green salad and crusty French bread to soak up the sauce.

Variations

  • Mushroom loaded: Add sliced fresh mushrooms with the carrots for even more earthy depth.
  • Root vegetable version: Add parsnips and turnips alongside the carrots for a heartier, more rustic stew.
  • Provencal style: Stir in herbes de Provence and a strip of orange zest during the long braise for a Southern French touch.

Ingredients

2 907.2
POUNDS G STEWING BEEF
1 237
CUP ML BURGUNDY WINE *
1 1
PACKAGE PACKAGE ONION SOUP MIX *
1 237
CUP ML ONIONS
small,chopped
1 237
CUP ML BABY CARROTS
cooked *
1 237
CUP ML GREEN OLIVES *

Directions

1) Cut beef into small chunks and place into a large casserole, add the wine, soup, and soup mix. mixing well. 2) Bake in a 250 F oven for 4/ hrs. Then add the onions, carrots, and olives, return to oven and bake for an additional 30 min. 3) Serve with a salad and warmed french bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 494 60% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 424mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 82g
Vitamin A 0% Vitamin C 3%
Calcium 3% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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