Cooking Light French Style-Beef Stew

Cooking Light French Style-Beef Stew

I’ve been loving this soup I found on Cooking Light. I do make changes that o will note next too either ingredient or steps.


• 1 tablespoon canola oil

2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces *I actually use ground beef and or turkey just easier for me to eat

2 teaspoons black pepper

1 1/2 teaspoons kosher salt

3 1/2 cups sliced yellow onions

1/2 pound carrots (about 4 carrots), peeled and cut into 2-inch pieces

4 large garlic cloves, smashed

1 (28-oz.) can unsalted whole plum tomatoes, undrained

2 cups dry red wine *I use white which was because I only had white when I first made it and loved it.

2 cups lower-sodium beef broth

1 bunch fresh thyme, tied with kitchen twine * I used just dried herbs

2 bay leaves

Cooking spray

1 pound cremini mushrooms, sliced *used Brussels sprouts in place of mushrooms

10 ounces frozen pearl onions (about 1 3/4 cups), thawed *used extra sliced onions because I didn’t have and added corn for substance

2 tablespoons red wine vinegar *didn’t use

How to Make It

Step 1

Preheat oven to 275°F. Heat oil in a large Dutch oven over high. Sprinkle beef with pepper and salt. Add beef to Dutch oven in batches, and cook, stirring often, until browned on all sides, 8 to 10 minutes. Transfer browned beef to a plate. Set aside. Since I used ground beef or turkey i cooked this first in a regular pan.

Step 2

Reduce heat to medium-high. Add sliced onions and carrots to pan. Cook, stirring occasionally and scraping browned bits from bottom of pan, until onions begin to brown, about 10 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add tomatoes; use a wooden spoon to break them into chunks. Stir in wine, broth, thyme, bay leaves, and beef. Bring to a boil. *Instead of stopping at adding in the beef, I added the Brussels sprouts, which were cut in half, and corn. I used a soup pot and let everything cook on low heat for 40 minutes. Easy peasy!!!!

Step 3

Cover pan. Transfer to oven, and bake at 275°F until beef is tender, about 2 hours. Didn’t do

Step 4

Meanwhile, spray a large nonstick skillet with cooking spray. Add mushrooms in 2 batches; cook over medium-high, stirring often, until browned, about 5 minutes. Stir mushrooms, pearl onions, and vinegar into beef mixture. Cook, uncovered, over medium-low, stirring occasionally, until pearl onions are tender, about 15 minutes. Remove from heat. Didn’t do

My way was much quicker and was so good. I’m sure the recipe her way is better, But I like the different vegetables with it. I am making another batch of it without corn and with pearl onions. I just never purchased the pearl onions. I finally them today. However I do love the way the brussels sprouts take in all the juices of the soup. Hope you enjoy.

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