Creamy Stew à la Française
A hearty French stew made with juicy beef, stew vegetables, and cashews, finished with a pat of buttery goodness.
Ingredients
- ●1 1/2 pounds Beef Stew MeatCut into 1 1/2-inch cubes
- ●1 large OnionChopped
- ●2 medium CarrotsPeeled and chopped
- ●2 large PotatoesPeeled and chopped
- ●1/2 cup CashewsChopped
- ●4 tablespoons ButterUnsalted
- ●2 tablespoons All-purpose FlourFor thickening
- ●2 cups Beef BrothLow-sodium
- ●1 teaspoon Peruvian Red Pepper FlakesOptional, for some heat
Instructions
- 1
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes.
- 3
Remove the beef from the pot and set aside.
- 4
Add the remaining 2 tablespoons of butter to the pot and melt.
- 5
Add the chopped onion and cook until softened, about 5 minutes.
- 6
Add the chopped carrots and potatoes and cook for an additional 5 minutes.
- 7
Add the beef broth, flour, and browned beef back to the pot.
- 8
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender.
- 9
Stir in the chopped cashews and Peruvian red pepper flakes, if using.
- 10
Season the stew with salt and pepper to taste.
- 11
Serve hot, garnished with chopped fresh herbs, if desired.