Mrs. Irish's French Beef Stew...

Mrs. Irish made this today while Irish Jr. and I were having a garage day working on our cars. She knocked it out of the ball park with a country French style Beef stew on what is more than likely the last cold day we will have this year.

1.5 pounds of black Angus beef stew meat. Cut in little pieces.
1 tsp salt
1 tsp pepper
1/2 cup of flour

Put all that into a bag and shake, then put it into a 6 quart pot with some olive oil to brown it all.

Then add:

2 heaping tbsp finely chopped garlic
1.5 chopped onions
3-4 celery stalks chopped
3-4 carrots chopped
1 box of beef stock
1 large 28oz can of diced tomatoes
1 heaping tbsp dried parsley
1 tsp rosemary
3 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1 cup of red wine (Save the rest for drinking )
1/4 cup of soy sauce (This brings out the beef flavor.)
6 new potatoes cut into cubes (Add after everything else has simmered for about 1 hour and then let simmer for another couple more hours.)
1 8oz container of fresh mushrooms quartered (Add these near the end and let simmer for another hour.)

Serve with some red wine and some soft, rustic, crusty, buttered bread.

Your wife is quite a cook your a lucky man...i gotta have cornbread with my stew tho

Damnitboy.

awh ya!!!!

Can I be your adopted son for a week or two? Man y’all eat some cine looking vittles. And presentation is on point too

I'm going to make this, with deer though. She appears to be a phenomenal cook!

She's a great friend, a great partner, a great drinkin' buddy, a good motorcycle rider and a pretty good carpenter's helper too...

If you're going to make it with venison I think I would add butter in addition to the olive oil to give it some more fat and maybe braise just the venison, olive oil, butter, wine, and tomatoes, onions and celery and seasonings for about an hour before adding the carrots and later the potatoes and even later the mushrooms.

I've made it with game several times. I like it best with bone-in meat but any roast cut up will do. Lots of red wine, thyme and let it braise.

We like cornbread with lots of stuff if you go back and look at my previous posts. However this stew, being French inspired, just begged for a nice hearty bread with a crunchy crust and a soft white middle.

We Made this yesterday and it is a winner! A great stick to your ribs soup for a cold day, Thanks for the great recipe

Awesome man! Glad to share the love.

Looks delicious. I will have to try this.