Thursday, January 7, 2010

French Beef Stew

This is called French Beef Stew because of the addition of some Dijon mustard, I presume.  (Apologies to any French folk reading this!  Ha ha).  To add even more French flavor to this, I added 1 teaspoon of Herbes de Provence.  I also like to add fresh green beans to this stew.  And, like most of my stews, I cook this on in the crockpot.  I love the deep flavor that Dijon imparts to this.  I picked up a set of different flavors of Dijon mustard, and my Herbes de Provence, this summer when we went to a few grocery stores in France.  This stew is perfect served with a warm, crusty baguette. 

French Beef Stew
adapted from

1 pound cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes
1 cup beef broth
1/2 medium onion, chopped
1 garlic clove, minced
4 carrots, chopped
2 potatoes, peeled and chopped
1-2 cups fresh green beans, washed, trimmed and cut into 2-inch pieces
1 teaspoon Herbes de Provence
1/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
pepper to taste
2 teaspoons flour mixed with 1 teaspoon cold water, for thickening, optional

1.  Place the flour in a large, shallow bowl, and dredge the beef in the flour. 

2.In a large skillet, brown beef in hot olive oil. Season with pepper, if desired.  Place meat in slow cooker. 

3.Add diced tomatoes, beef broth, onion, garlic, carrots, potatoes, Herbs de Provence, and thyme. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until meat is tender.  I like to wait about 3 hours before serving to add the green beans. 

4.Blend in mustard.  If  stew needs additional thickening, blend in the flour/water mixture and cook for a few minutes (on High) until thickened.

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