• Add the reserved vegetables, half the chopped parsley and continue cooking until the meat is tender. (approximately 30-45 minutes)
  • Serve using the remaining parsley for garnish.
  • This is great with some French bread and a bottle of Burgundy wine especially on one of these cold nights.
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    Reader Interactions


    1. Elizabeth Garcia

      This beef stew is really great but so are all of the recipes and ideas you dispense. I have been visiting this site for some time now and I love sharing your Facebook posts to my fan page, my fans get to see all your posts.
      I am in the process of creating my blog and I sincerely hope I can get it to the standard you maintain here at The Reluctant Gourmet. I’m a big FAN!

    2. Courtney

      Best beef stew I’ve ever made. I get recipe requests every time I make it.

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