French Country Beef Stew


  • 2 and 1/2 lbs of stewing beef, cut into 1 inch cubes
  • 4 cups beef stock
  • 1/4 cup frozen peas
  • 1/2 lb red┬áskinned potatoes, quartered, skin on
  • 1 lb of Asparagus, tough ends removed, cut into 2 inch pieces
  • 1 large carrot, peeled and cut into 1/2 inch slices
  • 1/2 pound of button mushrooms, halved
  • 2 tbs flour
  • 2 tbs of olive oil
  • kosher salt and black pepper to taste
  • 1 bay leaf
  • extra water if needed


  • Add olive oil and beef to a large sauce pan or stock pot. Using medium high heat brown the beef all over.
  • Add the flour and stir to coat the meat.
  • Gradually add the beef stock while stirring. Reduce heat to low and let simmer for 15-20 minutes.
  • Add the potatoes and carrots and simmer until tender.
  • Add the mushrooms, peas and asparagus and simmer for another 15 minutes.
  • Season with salt and pepper.
  • Add more water or stock to cover if necessary.

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