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Country French Beef Stew

Submitted by: Mary on 09/27/2004
3638 views
2.44 avg rating
259 votes
 
 
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Ingredients

1/2 cup Canned black soy beans, rinsed and drained
4 cups water
1/2 teaspoon pepper
3 pounds boneless beef chuck pot 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 cup beef broth
1 cup chopped tomato
2 teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme
2 medium carrots, cut into 1/2-inch slices
2 medium turnips, cut into 1/2-inch slices
1 1/2 t Xanthan gum
Snipped fresh parsley

Directions

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 turnips. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.



Stir in xanthan gum, a little at a time until stew thickens and gravy is smooth.



Stir in fresh thyme (if using). Garnish with parsley.

Servings

6

Calories

8.5

Time to prepare

30 minutes

Difficulty

Easy
 

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