French Stew is by far one of my husband’s favorite recipes! The meat always tastes so amazing! When it is a good soup kind of day, my husband routinely requests that we make this stew. The red wine vinegar gives it a bit of a zing, that gives the meat a great taste.
French Stew
Tweet this recipe!Click To Tweet3 pounds beef stew meat
1 10.75 oz can beef consommé
3 large peeled and sliced carrots
1 can green beans, drained
2 10 oz packages of peas and pearl onions (or just use peas and chop some onions)
1 16 oz can peeled tomatoes
1 c. water
1/3 c. red wine vinegar
1 T brown sugar
½ c. bread crumbs
1 bay leaf
1 T salt
¼ t. pepper
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Cooking Instructions:
Place all ingredients into crockpot and cook on low for 8 hours or high for 4
Freezer Instructions:
Freeze all ingredients together in a gallon size freezer safe bag.
On cooking day, thaw and put in crockpot on low for 8 hours or high for 4.
French Stew
French Stew is by far one of my husband’s favorite recipes! The meat always tastes so amazing! When it is a good soup kind of day, my husband routinely requests that we make this stew. The red wine vinegar gives it a bit of a zing, that gives the meat a great taste.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 406
Ingredients
- 3 lbs beef stew meat
- 10 ¾ oz can beef consommé
- 3 large carrots peeled and sliced
- 1 can green beans drained
- 2 10 oz packages peas and pearl onions (or just use peas and chop some onions)
- 16 oz can peeled tomatoes
- 2 c water
- ⅓ c red wine vinegar
- 1 tbsp brown sugar
- ½ c bread crumbs
- 1 bay leaf
- 1 tbsp salt
- ¼ tsp pepper
Instructions
Cooking Instructions
- Place all ingredients into crockpot and cook on low for 8 hours or high for 4 hours.
Freezer Instructions
- Freeze all ingredients together in a gallon size freezer safe bag.
- On cooking day, thaw and put in crockpot on low for 8 hours or high for 4 hours.
Nutrition
Calories: 406kcal | Carbohydrates: 18g | Protein: 54g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 1682mg | Potassium: 1150mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5485IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 7mg
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Lesley says
February 9, 2013 at 4:15 pmWe really enjoyed this, thanks!! easy and great tasting!
Sidetracked Sarah says
February 10, 2013 at 10:20 pmYou're welcome! It seems to be a favorite!
Lesley says
January 27, 2013 at 10:20 pmDo you thaw entirely before cooking? or cook from frozen? thanks 🙂
Sidetracked Sarah says
January 28, 2013 at 12:34 amI've done both. It's better to thaw completely, but if you forgot to pull it out, still cook it, you may need to add an hour to the cooking time, though.
Becky says
January 17, 2013 at 4:07 pmWe fixed this last night and it was WONDERFUL it is definatly a keeper.
Sidetracked Sarah says
January 17, 2013 at 11:49 pmYes, it is definitely one of our favorites, too! Glad you liked it!
Meghan says
September 13, 2012 at 8:24 amI know that you posted this almost a year ago, so you may or may not recieve this comment but I wondered if this whole recipe fits into one 6quart crockpot? Seems like a whole lot of food. Do you freeze it in seperate bags? There's no way that it all fits in one Gallon Ziplock!
Sidetracked Sarah says
September 14, 2012 at 10:05 amSorry for the delay in responding Meghan. Yes, I cook mine in my 6 quart crockpot. I have decided that I prefer to only freeze the things that aren't in cans, so it all fits into one bag. But…if you are freezing it all together, yes, you'd need 2 bags. 🙂