French Stew ala Chef-Me
From jlv1023 14 years ago
- 480 minutes to make
- Serves 10
Watched Julia & Julie, and decided I can cook too, so I followed a few tips from the show and pulled out seasonings, liquids and wha la, my version of French Stew, Everyone loved it!!
Ingredients
- 4-5 pounds chuck beef (cut into 1" cubes) shopping list
- 1 lbs carrots sliced shopping list
- 2 Large onions, chopped shopping list
- 2 bunches of scallions, chopped shopping list
- 3 red peppers chopped into large pieces shopping list
- 3 celery stalks, sliced shopping list
- 4 cloves of garlic minced well shopping list
- 1 Large container of sliced mushrooms ( I used bella) shopping list
- 3 cups beef stock shopping list
- 1 cup dry sherry shopping list
- 1 cup dry red wine shopping list
- 1 tbsp sun dried tomatoe paste shopping list
- 2 tbsp tomatoe paste shopping list
- Seasonings: shopping list
- 1/4 cup smoked paprika shopping list
- 2 tbsp herb de provence shopping list
- salt, pepper shopping list
- 1 tbsp All Purpose seasoning shopping list
- flour Mixture: shopping list
- 3 cups flour shopping list
- 1 tbsp thyme shopping list
- salt - pepper shopping list
- 2 tbsp garlic powder shopping list
- 1 tbsp Sazon seasoning (Found in Spanish Section) shopping list
- 1 tbsp paprika shopping list
- lard shopping list
How to make it
- Cut meat and vegetables and put in separate bowls for cooking
- In large frying pan, melt 1/4 cup of lard (at a time, will need to melt more as you continue cooking meat & veggies)
- Pat meat dry (Learned that from Julia Childs)
- Put in flour mixture and shake off excess and put in hot oil
- Do not crowd, and turn to brown each batch,
- with slotted spoon take meat out and put in crock pot.
- Continue till all done with meat
- Add a little more lard and toss veggies with flour mixture
- Put both veggies and flour in frying pan and cook about 5 minutes turning occassionally then place in crock pot over meat
- In mixing bowl add stock, wines and both pastes and mix well
- Pour over meat/veggies in crock pot
- Season with seasonings and toss to mix
- Cook at high for 3-4 hours, do not open top
- Turn down to low (check to see if too thick, if so add a little broth to thin out, but not too much)
- Cook another 3 hours
- Note: if sauce is too thin, remove 1 cup and mix with corn starch and return to crock pot.
- Optional: 4-5 potatoes cubed and add with veggies
- Looks like a lot of work and ingredients, but not really but it is worth the time and effort.
The Rating
Reviewed by 9 people-
Oh This would be perfect for the weekend! I'm getting kinda tired of the 'old' standby I usually concoct LOL HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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^5 :)
donman
in Hammond loved it
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I am trying to lose weight,but you are SO talented how can I resist these receipes!High 5!
lanabade
in Goshen loved it
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