French Oven Stew

French Oven Stew Recipe - Classic Beef Stew from France

Region / culture: France | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 10

Introduction

French Oven Stew is a hearty and flavorful dish that is perfect for a cozy night in. This stew is made with lean stew venison, onions, celery, carrots, mushrooms, tomato juice, red wine, tapioca, and a blend of seasonings. The stew is slow-cooked in the oven until the meat is tender and the flavors have melded together.

History

French Oven Stew has its roots in traditional French cuisine, where slow-cooking in a Dutch oven or French oven is a common cooking technique. This stew is a classic comfort food that has been enjoyed for generations in France and beyond.

Ingredients

2.5 lb (1.13 kg) of lean stew beef, lamb, or venison
12 small onions (12 oz (340 g))
3 large ribs of celery, cut into 1 inch pieces
4 large carrots, cut into 0.5 inch pieces
4 oz (113 g) of fresh mushrooms, sliced
1.5 cups of tomato juice
0.5 cup of dry red wine (such as Fratelli Cella Lambrusco or a red wine of your choice)
0.25 cup of quick cooking tapioca
1 tbsp of salt
1 tbsp of sugar
0.5 tsp of dried basil
0.25 tsp of pepper

How to prepare

Preheat the oven to 300°F (149°C). Combine all the ingredients in a heavy 3 qt (2.84 liter) pot.
Cover the pot and bake, stirring 3 times, for 3 hours or until the meat becomes tender.
This recipe yields 10 servings, with each serving containing 270 calories.

Variations

Substitute beef or lamb for the venison for a different flavor profile.
Add in additional vegetables such as potatoes, peas, or bell peppers for extra nutrients.

Cooking Tips & Tricks

Make sure to brown the venison before adding it to the stew to enhance the flavor.

- Stir the stew occasionally while it is cooking to ensure that the ingredients are evenly distributed.

- Serve the stew with crusty bread or over mashed potatoes for a complete meal.

Serving Suggestions

French Oven Stew can be served with crusty bread, mashed potatoes, or over rice for a complete meal.

Cooking Techniques

French Oven Stew is slow-cooked in the oven to allow the flavors to develop and the meat to become tender.

Ingredient Substitutions

If you cannot find venison, you can use beef or lamb as a substitute in this recipe.

Make Ahead Tips

French Oven Stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve French Oven Stew in a rustic bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

French Oven Stew pairs well with a glass of red wine, a side salad, or a crusty baguette.

Storage and Reheating Instructions

Store any leftovers of French Oven Stew in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of French Oven Stew contains 270 calories.

Carbohydrates

Each serving of French Oven Stew contains approximately 20 grams of carbohydrates.

Fats

Each serving of French Oven Stew contains approximately 5 grams of fat.

Proteins

Each serving of French Oven Stew contains approximately 25 grams of protein.

Vitamins and minerals

French Oven Stew is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

French Oven Stew may contain allergens such as celery and mushrooms. Please check for any specific allergens before consuming.

Summary

French Oven Stew is a nutritious and satisfying meal that is rich in protein and vitamins. It is a great option for a balanced and wholesome dinner.

Summary

French Oven Stew is a delicious and comforting dish that is perfect for a cozy night in. This stew is packed with flavor and nutrients, making it a great option for a wholesome meal. Enjoy this hearty stew with your favorite sides for a satisfying dinner.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for French Oven Stew. It was a chilly autumn day, the kind of day that calls for something warm and comforting to eat. I was visiting my dear friend, Marie, in her cozy little cottage tucked away in the French countryside. Marie was an incredible cook, and she had promised to teach me one of her favorite recipes that day.

As I entered her kitchen, I was enveloped in the delicious aroma of simmering herbs and spices. The sound of the crackling fire in the hearth added to the ambiance, making me feel right at home. Marie greeted me with a warm smile and a hug, her eyes twinkling with excitement.

"Ah, ma chère amie! I am so happy you are here," she exclaimed, leading me to a rustic wooden table set for two. "Today, I will teach you how to make my famous French Oven Stew. It is a family recipe passed down through generations, and I am honored to share it with you."

Marie began by gathering all the ingredients we would need for the stew. She pulled out a variety of fresh vegetables from her garden - carrots, onions, potatoes, and leeks. She also had a selection of meats, including tender chunks of beef and flavorful sausages. The pièce de résistance was a bottle of rich red wine, which she explained was essential for adding depth and complexity to the stew.

As we chopped and diced the vegetables, Marie shared stories of her childhood and the traditions that surrounded this dish. She spoke of family gatherings around the dinner table, the laughter and chatter filling the air as everyone eagerly awaited the arrival of the steaming pot of stew. I could almost taste the savory flavors as she described the process of slow cooking the ingredients to perfection.

Once everything was prepared, Marie began the cooking process. She heated a large cast-iron Dutch oven on the stove, adding a generous amount of butter to melt and sizzle. The aroma was intoxicating, making my stomach growl in anticipation. She browned the meats in batches, allowing them to caramelize and develop a deep, rich flavor.

Next, she added the vegetables to the pot, sautéing them until they were soft and fragrant. The kitchen was filled with the sounds of sizzling and the mouthwatering scents of garlic, thyme, and rosemary. Marie poured in the red wine, deglazing the pan and scraping up all the flavorful brown bits from the bottom.

As the stew simmered on the stove, Marie and I sat at the table, sipping on glasses of wine and reminiscing about old times. She regaled me with tales of her travels and the people she had met along the way, each one leaving a mark on her heart and influencing her cooking in some way.

Finally, after hours of slow cooking and simmering, Marie ladled out steaming bowls of French Oven Stew. The aroma was heavenly, the combination of tender meat, flavorful vegetables, and rich wine creating a symphony of flavors that danced on my taste buds.

I took my first bite, savoring the warmth and comfort that filled me from the inside out. The stew was perfection - hearty and satisfying, with layers of savory goodness that spoke of love and tradition. I could taste the care and attention that Marie had put into every step, and I felt honored to have learned this recipe from her.

As we finished our meal, the fire crackling in the hearth and the sky darkening outside, I knew that this recipe would become a cherished part of my own cooking repertoire. I would share it with my family and friends, passing down the tradition of French Oven Stew for generations to come.

I thanked Marie for her generosity and wisdom, for teaching me not just a recipe, but a piece of her soul. As I hugged her goodbye and stepped out into the chill of the autumn night, I knew that this day would be etched in my memory forever - the day I learned to make French Oven Stew from the one and only, Marie.