"Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired." — CORWYNN DARKHOLME
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1 1/2 pounds
cubed beef stew meat
2 (14.5 ounce) cans
Italian-style diced tomatoes
1 (14 ounce) can
potatoes, peeled and chopped
Dijon-style prepared mustard
salt and pepper to taste
Great stew served with cornbread! The mustard is awesome! Here's what I did: 2 lbs beef stew meat, 3 tblsp flour, 2 tlbsp olive oil, 1 can diced tomatoes, 1 can beef broth, 1/2 cup good red wine, 4 chopped carrots, 2 stalks celery, 1/2 cup mini onions, 2 cubed potatoes, 3/4 tsp dried thyme, 1 tlbsp sugar, 1/2 tsp minced garlic, 2 bay leaves, 2 tlbsp Dijon mustard, pinch of basil, salt/pepper to taste. Thanks for sharing!
It was fine until the Dijon mustard was added, just before serving. We LOVE Dijon mustard on sandwiches, etc. However, in this stew, it surprisingly tasted strongly of just the vinegar in the mustard. To salvage 'the stew' with all the veggies and two pounds of tender stew meat, I literally rinsed off the sauce! And, made another totally different but delish meal, without that vinegar taste. Won't make again.
WOW! This was wonderful! I pretty much followed the recipe exactly except: used only 1 can of the Italian tomatoes because I only had one. I put in an equal amount of White Zinfandel wine - used it to deglaze the pan after browning as someone else suggested. I added 2 TBSP of Worchestershire sauce because we like it. I did let the meat simmer for about an hour before adding the potatoes and carrots to ensure the meat was tender! It was DELICIOUS! This will definitely be a keeper and one that I prepare often. Plus, it is easy to prepare and takes little time except for the cooking! Thanks for a great recipe!
I am a novice cook. This stew was my first experience with beef. It was so easy even *I* had no problems with it! My husband loved it and I felt like queen of the world serving it. This domestic stuff is more fun that I thought it would be. :) Thanks!
Very good! Does have a strong dijon flavor, so if that's not for you, you may want to cut way back. Like many reviewers, I browned the meat first and put that, along with everything else in the crockpot. I didn't make any changes except adding two garlic cloves and about 1/2 lb. of fresh green beans that needed to be used. Sadly, I didn't realize I had no thyme until I was almost done making this. I bet it would be even better with thyme. The stew got nice and thick and I didn't have to add any extra flour. Was very flavorful too. My only complaint was that it was a little salty, and I used reduced-sodium broth and added no extra salt. Next time I'd use one can of salt-free tomatoes. I bet the leftovers will be great! Served with french baguettes from this site.
Mmmmmmmmmmmmmmmmm very satisfying! I added some mushrooms, celery, and a dash of Worchestshire sauce. Also used some onion soup mix and Italian seasoning and added a little less mustard. Thanks for a great recipe!
I used my instincts and added a few items, and it was fantastic.
I added 1 onion (sliced into thin rings) and 1/4 cup red wine. Then with 10 minutes from the end, I added 1/2 cup frozen peas. Make sure to use Dijon - it matters. Excellent
This is a great recipe. I've made it twice. The first time I added half an onion, a few fresh sliced mushrooms, and about half a cup of wine. The second time, I made the recipe almost exactly as written. Unexpectedly, I like the recipe as written much better. I thought both the flavor and the consistency was improved. Though the stew was excellent both ways. But I must have been using much tougher stew meat than the author, because I had to simmer about two hours before it was tender enough to eat.
* Percent Daily Values are based on a 2,000 calorie diet.
French Beef Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 181
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