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French Country Beef Stew

2 tablespoons vegetable oil
2 pounds boneless beef shoulder or chuck -- cut into 1-inch cube
1 16 ounces ca whole tomatoes and juice -- chopped
1 cup coarsely chopped onion
1 1/2 cups water
3 tablespoons beef soup mix
1 tablespoon Worcestershire sauce
3/4 teaspoon tarragon
1/2 teaspoon black pepper
1/2 teaspoon garlic powder granules
2 cups sliced carrots
3 15 oz cans great northern beans -or- navy beans -- drained


In large kettle or Dutch oven heat oil until hot. Add half of the beef; brown on all sides; remove with slotted spoon and repeat with remaining beef. Return meat to kettle. Add tomatoes, onions, water, Beef Soup Mix, Worcestershire Sauce, Tarragon, Black Pepper, and Garlic Powder Granules.

Bring to a boil. Reduce heat and simmer, covered, until meat is almost tender, about 1 hour. Add carrots. Simmer, covered, until carrots and meat are tender, about 20 minutes. Stir in beans and cook until beans are heated through, about 5 minutes. Serve hot.




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