Country French Beef Stew
- 1 cup dry navy beans or (15 ounce) can white beans, rinsed and drained
- 4 cups water
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 2 lbs boneless beef chuck roast, cut into 1 inch pieces
- 3 tablespoons olive oil
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 2/3 cup dry red wine
- 1 (14 ounce) can beef broth
- 1 cup chopped tomato
- 2 teaspoons 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
- 1 -2 teaspoon 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.
- *Note:If using canned beans, decrease soup stock or broth to 1 cup.
beans, water, flour, pepper, chuck roast, olive oil, onion, garlic, dry red wine, beef broth, tomato, thyme, carrots, parsnips, parsley
Taken from www.food.com/recipe/country-french-beef-stew-58969 (may not work)