french Beef stew

French Beef Stew

I will make this recipe in the traditional manner however I will pull out the carrots when severing myself, but this is a good meal that you can make for the whole family and adjust accordingly.  A very simple recipe but I let the meat marinate overnight  so the only hard part about this recipe is to remember the time allotment.  So now the most time consuming part here is to cut up the meat, I grab the fattiest cut of a chuck roast (grass fed) and break it down into nice size pieces for a hearty stew (think rustic).  As for the wine I like a cabernet sauvignon and again if you enjoy drinking it you will enjoy your stew that much better!  I eat this like a bowl of soup but you could it over old fashioned wide pasta for your family if they are eating gluten.  Enjoy!!

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French Beef Stew
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  • 4 lbs. grass fed chuck roast~cut into 1-1/2 pcs (I do not trim any fat)
  • 3 Medium carrots cut into 1 inch pcs
  • 2 celery stalks cut into 1 inch pcs
  • 2 cloves garlic smashed
  • 1 medium yellow onion~large dice
  • 1 bottle red wine (I use cabernet sauvignon)
  • 4 thyme springs
  • 1 dried bay leaf
  • 3 whole cloves
  • 2 strips orange zest
  • 1 tsp whole black peppercorns
  • 1/4 olive oil
  • 1/2 cup homemade beef stock
  • 1 TBS sun dried (or regular) tomato paste


  1. In a large dutch oven or bowl add your meat that has been cut up and your vegetables along with the full bottle of wine. 
  2. In a cloth tea bag/or piece of cheesecloth put your orange zest, cloves, peppercorns, bay leaf, and fresh thyme; add to pot mixture. 
  3. Give a good stir and cover to sit overnight (stir every so often to make sure all the meat and veggies have time in their wine bath). 
  4. After your mixture has marinated remove meat and pat dry with paper towels ~season with salt and pepper. 
  5. Bring your wine mixture to a boil, reduce and let simmer while you prepare the meat. 
  6. Over medium high heat preheat your pan and then add oil. 
  7. Working in batches brown your meat allowing to form a good crust on the edges~put aside. 
  8. Add onions and brown (adding any oil if necessary so as not to burn) add a splash of salt and pepper and continue to soften for about 6 minutes; then add your celery and carrots.  
  9. After veggies have been cooking for about 5 minutes add garlic and tomato paste. 
  10. Cook for one minute stirring to incorporate paste and not to burn garlic; add stock and scrap any brown bits at bottom of pan. 
  11. Return beef to pot and add the wine removing your sachet of aromatics.   
  12. Bring to a simmer and cover with a tight lid and cook for 4 hours in a 300 degree oven stirring once half way through. 
  13. Serve over pasta for your family or just in a bowl by itself
  14. **you could add some nicoise olives to you stew ~ just cut them lengthwise and it would make an elegant addition


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