Country French Beef Stew

This stew makes a winter night warmer; it has a robust flavor and is perfect solo, with whole grain breads or orzo on the side. Dish it up! Yum-O!

Ingredients

• 15-ounce can white beans, drained and rinsed
• 1/4 cup all purpose flour
• 1/2 tsp. black pepper
• 2 pounds stew meat cut into 1-inch pieces
• 3 tablespoons olve oil
• 1 medium onion
• 3 cloves garlic, minced
• 2/3 cup dry red wine (Dad's Norton is excellent in this stew!)
• 1 cup of beef broth
• 1 cup chopped tomato
• 2 tablespoons fresh thyme (or 2 teaspoons dried)
• 4 medium carrots
• 2 medium parsnips
• Snipped fresh parsely

Directions

1. Prepare all ingredients.

2. Place flour and pepper into a large plastic bag. Add beef pieces. Shake to coat. In a 4 or 6-quart Dutch oven, brown half of the beeef in 1 tablespoon of the oil, remove beef. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender (about 6 minutes). Drain fat if necessary.

3. Stir in wine, scraping until brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, soup stock, tomato, and dried thyme (unless using fresh). Bring to boiling. Reduce heat.

4. Simmer, covered for 90-minutes. Add carrots and parsnips. Return to boiling, reduce heat. Simmer, covered for 25 to 30 minutes more or until beef and vegetables are tender. Stir in fresh thyme. Garnish with parsely.

(Serve at table with pepper mill and salt to taste.)