French Beef Stew With Vegetables
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A home-kitchen version of french beef stew with vegetables, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 lb. boneless beef roast
- 8 medium potatoes
- 8 medium carrots
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tsp. fresh or 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. red wine
- 2 Tbsp. corn oil margarine, softened
- 2 Tbsp. flour
- 1 c. fresh parsley
Method
Preheat oven to 250°.
Place roast in a Dutch oven and arrange potatoes, carrots and onion around and over roast.
Sprinkle herbs and seasonings over top. Drizzle wine over top. Roast for 4 1/2 hours, covered.
Place meat and vegetables on platter. Place pan juices on high heat. Blend margarine and flour to a smooth paste and stir into juices.
Cook until thickened. Spoon some over roast and sprinkle with parsley.
Pour remaining gravy into gravy boat.
Makes 8 servings.
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