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Country French Beef Stew Recipe
|Boneless beef||2 Pound, cut into 1 inch cubes|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Bacon slices||2 , cut into 1 inch pieces|
|Cognac||1⁄4 Cup (4 tbs)|
|Onion soup mix/Beefy onion/onion-mushroom/beefy mushroom recipe soup mix||1⁄4 Ounce (1 Envelope)|
|Water||2 Cup (32 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Prepared mustard/Dijon style||2 Tablespoon|
|Carrots||3 , thinly sliced|
|Mushrooms||1⁄2 Pound, halved|
|Broad egg noodles||8 Ounce (1 Package)|
Serving size: Complete recipe
Calories 3958 Calories from Fat 1601
% Daily Value*
Total Fat 179 g274.9%
Saturated Fat 48.6 g242.8%
Trans Fat 0 g
Cholesterol 789.1 mg
Sodium 1799.7 mg75%
Total Carbohydrates 229 g76.3%
Dietary Fiber 17.7 g70.7%
Sugars 22.5 g
Protein 281 g561.4%
Vitamin A 611.9% Vitamin C 27.1%
Calcium 25.2% Iron 202%
*Based on a 2000 Calorie diet
In Dutch oven, cook bacon until crisp; remove.
Heat oil with reserved dripping$ and brown beef, in three batches, overmedium-high heat; remove beef and set aside.
Into Dutch oven, add Cognac and cook 1 minute or until only a thin glaze of liquid remains.
Stir in onion recipe soup mix blended with water, wine and mustard; bring to a boil.
Add beef and bacon and simmer covered, stirring occasionally, 1 1/2 hours or until beef is almost tender.
Stir in carrots and simmer covered 25 minutes.
Add mushrooms and simmer covered an additional 5 minutes or until beef and vegetables are tender.
Meanwhile, cook noodles according to package directions.