NOTE: If you want to make on the same day, marinate for 3 hours


  • 3# lean stew beef, cut into bite-sized pieces
  • 2 c. red wine
  • 1 Large onion, thinly sliced
  • 3 Large carrots, cut
  • 1/2 t. sage
  • 1 bay leaf
  • 3 garlic cloves, mashed
  • 1/2# bacon, diced (use scissors)
  • 1 c. flour mixed with salt and pepper
  • 2 c. beef stock or canned consumme
  • 1 (16oz.) can dice or crushed tomatoes, drained


Marinate meat, carrots, wine, onions, herbs and garlic in a large bowl overnight...cover. When ready to cook, place a small with a little water on the stove, add bacon and bring to a boil, reduce heat and simmer 10 minutes. Remove bacon and discard water. Drain the meat and vegetables, save the marinade. Pat the meat dry and toss in the flour mixture. In a dutch oven, layer half the bacon, vegetables, tomato and meat..then repeat layer again. In the microwave or stove, bring the marinade and consumme to a boil and Pour this hot liquid over all, should cover the top layer. Heat oven to 325, cover tightly and cook about 3 hours or until meat is tender. Check half way through cooking and make sure you have enough liquid, add a little if necessary. Serves 6, good over rice or noodles, or just as is.

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Submitted 6/13/05.
Source: Newspaper
Submitted By: Savannah Wilson
French Braised Stew