A classic French comfort dish – tender chunks of beef, mushrooms and onions is an aromatic red wine sauce.
20m
PREP TIME
2hr
COOK TIME
283
CALORIES
13
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
A classic French comfort dish – tender chunks of beef, mushrooms and onions is an aromatic red wine sauce.
20m
PREP TIME
2hr
COOK TIME
283
CALORIES
13
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon oil
- 1 1/2 pounds beef stew meat, cut into 1- to 1 1/2-inch cubes
- 4 slices bacon, coarsely chopped
- 1 cup chopped carrots
- 1 clove garlic, finely chopped
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 2 cups Kitchen Basics® All Natural Original Beef Stock
- 1 cup dry red wine
- 1/4 cup flour
- 1 tablespoon tomato paste
- 1 pound mushrooms, quartered
- 1 package (16 ounces) frozen pearl onions, thawed
INSTRUCTIONS
- 1 Preheat oven to 350°F. Heat oil in 5-quart Dutch oven on medium heat. Add beef in batches; cook until browned on all sides. Remove beef. Add bacon to Dutch oven; cook and stir until lightly browned. Add carrots, garlic, thyme and bay leaf; cook and stir 5 minutes.
- 2 Mix stock, wine, flour and tomato paste in medium bowl until well blended. Add to Dutch oven. Bring to boil. Add beef, mushrooms and onions; mix well. Cover.
- 3 Place Dutch oven in oven. Cook 1 1/2 hours or until beef is tender. Remove bay leaf before serving.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Ingredients 8 Servings
- 1 tablespoon oil
- 1 1/2 pounds beef stew meat, cut into 1- to 1 1/2-inch cubes
- 4 slices bacon, coarsely chopped
- 1 cup chopped carrots
- 1 clove garlic, finely chopped
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 2 cups Kitchen Basics® All Natural Original Beef Stock
- 1 cup dry red wine
- 1/4 cup flour
- 1 tablespoon tomato paste
- 1 pound mushrooms, quartered
- 1 package (16 ounces) frozen pearl onions, thawed
INSTRUCTIONS
- 1 HEAT oven to 375°F. Combine soup and 1 1/4 cups milk in 2-quart baking dish. Stir in chicken, vegetables, 1/2 cup cheese and 2/3 cup Crispy Fried Onions. Bake, covered, for 15 minutes.
- 2 IN small bowl, combine baking mix, 1/4 cup milk and egg to form soft dough. Stir casserole and spoon dough over hot chicken mixture to form lattice design.
- 3 BAKE, uncovered, 20 to 25 minutes or until lattice is golden brown. Top lattice with remaining cheese and onions. Bake 3 minutes until onions are golden.
Alaskan Pacific Cod with Spicy Fennel & Tomato Sauce
![A delicious recipe]( "A delicious recipe")
Alaskan Pacific Cod with Spicy Fennel & Tomato Sauce
Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice
![Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice]( "Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice")
Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice
Salad and Dressings
Asian Egg Crepes with NY Style Chopped Cheese Filling
![asian egg crepes with ny style chopped cheese filling]( "asian egg crepes with ny style chopped cheese filling")
Asian Egg Crepes with NY Style Chopped Cheese Filling
Mediterranean Grilled Lamb Chops with Warm White Bean Provençal
![Tuscan Grilled Lamb Chops with Warm White Bean Provençal]( "Tuscan Grilled Lamb Chops with Warm White Bean Provençal")
Mediterranean Grilled Lamb Chops with Warm White Bean Provençal
Side Dishes
Seared Atlantic Calico Scallops with Citrus Dill Butter and Spinach Couscous
![A delicious recipe]( "A delicious recipe")
