Despite the warmer weather earlier in the week, the weekend has turned chilly, putting me in the mood for some hearty comfort food. The weekly recipe is just the thing for a cool spring evening to take the chill off. We have Allrecipes, French Beef Stew, submitted by Corwynn Darkholme.
This recipe has the ingredient I really like in a good beef stew–plenty of carrots and potatoes that both add to the flavor and absorb it. I added a bit more of each to the stew. While the recipe calls for dried thyme, I always prefer fresh. Go with about three times the amount of fresh when substituting for dried. With the carrot, I prefer to use baby carrots. They’re the right size, already cut, if you will. The recipe doesn’t simmer too long for a stew, so you will want to cube the beef to bite-sized pieces. Bon appetit!
Ingredients 1 1/2 pounds cubed beef stew meat 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (14 ounce) can beef broth 4 carrots, chopped 2 potatoes, peeled and chopped 3/4 teaspoon dried thyme 2 tablespoons Dijon-style prepared mustard Salt and pepper to taste
Directions 1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.