| Prep: 30 mins | Cook: 2 hrs – 2.5 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 481 | 21g | 8g | 32g |
| sugars | fibre | protein | salt |
| 8g | 6g | 40g | 0.9g |
Why I Love French Lorraine Stew
If there’s anything that connects my love for mountain life with the sophistication of global cuisines, it’s the French Lorraine Stew. This melting pot of flavors reminds me of cozy gatherings back home in the Rockies, as it combines the comforts of a hearty beef stew with the sophistication of French culinary principles. Just as the mountains offer a wide range of textures and vistas, the Lorraine Stew is a medley of ingredients which come together to create a taste that is incomparable.
Lorraine Stew: A French Delight in the Heart of the Rockies
The simmering of beef stew meat, the aromatic splash of dry white wine, and the addition of basic ingredients like onions, garlic, and freshly ground black pepper echo my memories of cooking game in the wild. There’s authenticity in simplicity and that’s what I find in this stew. Add in some diced tomatoes and bite-sized pieces of fresh carrots and potatoes, and you’ve got the kind of rustic fare that would satisfy even the hungriest of hikers.
The Inspiration Behind the Pots and Pans
While I wouldn’t credit a single culinary mastermind for inspiring this recipe, I will enthusiastically tip my chef’s hat to Julia Child, whose love for French cuisine has always moved me. Her simple, yet perfect blend of French culinary finesse and home-cooking charm is at the heart of my love for Lorraine Stew. And as Gordon, my partner, would heartily agree, the proof of a dish’s qualities lies in the eating!
It’s not just about the beef, the vegetables or the herbs in this dish. It’s about bringing together the warmth of home-cooked meals and the flair of French cooking. That’s why the Lorraine Stew stands as a staple in my recipe book. With a sprinkle of fresh parsley and the soul-soothing warmth of beef broth, it’s a stew that serves up a slice of comfort, regardless of where you’re dining
What You’ll Need
- 2 lbs beef stew meat, cut into chunks
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 tbsp vegetable oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 bay leaves
- 3 sprigs fresh thyme
- 14.5 oz can diced tomatoes, undrained
- 4 medium carrots, peeled and cut into bite-sized pieces
- 3 medium potatoes, peeled and cut into bite-sized pieces
- 6 cups beef broth
- 1 cup shelled green peas
- 1/4 cup chopped fresh parsley
Method
Step One
Place the beef stew meat into a large bowl. Sprinkle it with the all-purpose flour, salt, and freshly ground black pepper. Toss everything together to make sure the meat is evenly coated in the flour and seasonings.
Step Two
Heat the vegetable oil in a large cooking pot over medium-high heat. Once the oil is hot, add the meat and cook it until it’s browned on all sides. You may need to do this in batches to avoid crowding the pan.
Step Three
Once all the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onions and minced garlic. Cook them until they’re softened and the onions are translucent, about 5 minutes.
Step Four
Now pour in the dry white wine. Scrape the bottom of the pot with a wooden spoon to release any stuck-on bits. Let the wine simmer for a few minutes until it reduces by about half.
Step Five
Return the meat to the pot, along with the bay leaves, sprigs of fresh thyme, and can of undrained diced tomatoes. Stir everything together so the flavors can start to combine.
Step Six
Add in the bite-sized pieces of carrot and potato, then pour in the beef broth. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 2 hours.
Step Seven
After 2 hours, check to see if the meat and vegetables are tender. If they are, stir in the shelled green peas and cook for another 5 minutes until they’re heated through.
Step Eight
Finally, before you’re ready to serve, sprinkle in the chopped fresh parsley. Stir it into the stew and then dish it up into bowls while it’s still hot.
