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French Beef Stew
Source: dLife

Herbes de Provence, nicoise olives, and capers gives this dish its country French accent.

Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 295.5
Total Carbs 28.7 g
Dietary Fiber 4.0 g
Sugars 3.9 g
Total Fat 8.8 g
Saturated Fat 2.2 g
Unsaturated Fat 0.7 g
Potassium 585.3 mg
Protein 24.0 g
Sodium 353.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 2 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  Beef, bottom round roast, lean
1 tbsp  olive oil
0 1/4 cup  fresh chopped onion
1 cup  fat free unsalted beef broth
0 1/4 oz  herbes de provence
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 cup  cold water
4 each  small potatoes
1 cup  Onion, pearl
1 each  large tomato
10 each  pitted calamata olives
2 tbsp  capers, drained
8 oz  frozen haricots verts
1 tbsp  chopped parsley
  1. In Dutch oven, heat oil over medium. Add half of beef and brown on all sides. Remove meat from pan using slotted spoon. Set aside.
  2. Add remaining meat and chopped onion to drippings in pan. Cook 3 to 5 minutes or until meat is brown and onion is tender. Return all meat to Dutch oven.
  3. Add broth to Dutch oven, stirring to scrape up browned bits from bottom of pan. Add herbes de Provence, salt, pepper, and the water.
  4. Bring to boil and reduce heat. Simmer, covered, for 1-1/4 hours or until meat is nearly tender. Add potatoes and pearl onions.
  5. Return to boil, then reduce heat. Simmer, covered, about 30 minutes or until meat and vegetables are tender. Stir in tomato, olives, and capers and heat through.
  6. Meanwhile, in covered medium saucepan cook haricots verts in small amount of boiling water for 5 to 7 minutes or until tender. Drain.
  7. To serve, spoon stew into soup bowls. Serve with haricots verts and garnish with parsley.

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