Best 11 French Beef Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

French beef stew, also known as boeuf bourguignon, is a classic French dish that is perfect for a hearty and flavorful meal. With its tender beef, rich and savory sauce, and aromatic vegetables, this stew is sure to impress your taste buds and leave you feeling satisfied. Whether you are a seasoned cook or a beginner, this guide will provide you with all the information you need to create a delicious and authentic French beef stew. From choosing the right cut of beef to finding the perfect balance of spices and herbs, we will cover everything you need to know to make this classic dish a success. So gather your ingredients, grab your cooking utensils, and let's dive into the world of French beef stew.

Let's cook with our recipes!

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)



Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon) image

Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.

Provided by BecR2400

Categories     Stew

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 23

3 1/2 lbs boneless prime lean stewing beef, trimmed and cubed in 2-inch pieces
4 tablespoons cognac
2 whole cloves
4 garlic cloves, peeled and chopped
12 ounces white pearl onions, peeled
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 large bay leaf
1/2 teaspoon crushed dried sage
1 teaspoon crushed dried thyme
3 tablespoons fresh parsley, chopped
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon dried orange peel, finely chopped
1 (750 ml) bottle Burgundy wine
12 ounces fresh baby bella mushrooms, halved (can use button mushrooms or 2 oz. dried porcini cepes)
3 ounces cured unsmoked bacon such as pancetta, diced (regular bacon or lardons is fine)
kosher salt
fresh ground pepper
2 cups beef stock or 2 cups beef consomme
1 pinch sugar
2 tablespoons tomato paste
1 cup diced tomato (optional)
10 whole pimiento-stuffed green olives (optional)

Steps:

  • In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
  • Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
  • Blot the beef and veggies dry with paper towels.
  • Preheat oven to 325F/175°C.
  • In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
  • Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
  • Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
  • Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
  • Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
  • Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

FRENCH BEEF STEW



French Beef Stew image

When it comes to this thick down-home stew, Iola Egle lets her slow cooker do the work. "Then I simply toss together a green salad and dinner is ready," she pens from Bella Vista, Arkansas.

Provided by Taste of Home

Categories     Dinner

Time 9h20m

Yield 10 servings.

Number Of Ingredients 12

3 medium potatoes, peeled and cubed
2 pounds beef stew meat
4 medium carrots, sliced
2 medium onions, sliced
3 celery ribs, sliced
2 cups tomato juice
1 cup water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 227 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 942mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

SLOW-COOKER COUNTRY FRENCH BEEF STEW



Slow-Cooker Country French Beef Stew image

Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h55m

Yield 12

Number Of Ingredients 16

6 slices bacon, cut into 1/2-inch pieces
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups ready-to-serve baby-cut carrots
1 cup red Zinfandel wine or nonalcoholic red wine
3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
  • Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 1/2 g

GARLIC MUSHROOM FRENCH BEEF STEW



Garlic Mushroom French Beef Stew image

Special and sensational are words that come to mind to describe this stew. One bite and you'll know why. It makes a lot, but can easily be halved.-John Maxson, Mason City, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 20 servings (1 cup each).

Number Of Ingredients 16

5 pounds beef sirloin tip roast, cut into 1-inch cubes
1-1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 large sweet onions, chopped
3 medium carrots, sliced
5 tablespoons butter, divided
6 garlic cloves, minced
2 pounds assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced
4 large Yukon Gold potatoes, cubed
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 tablespoons all-purpose flour
1 cup heavy whipping cream
2/3 cup crumbled blue cheese

Steps:

  • Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm. , In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender. , In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 517mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

FRENCH COUNTRY BEEF STEW



French Country Beef Stew image

Make and share this French Country Beef Stew recipe from Food.com.

Provided by CHEF GRPA

Categories     Stew

Time 1h10m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 10

1 -2 lb stewing beef, cut in 1-inch cubes
1/4 cup flour
2 tablespoons oil
2 (14 1/2 ounce) cans stewed tomatoes
1 (14 ounce) can beef broth
4 -5 medium carrots, pared, cut in 1-inch chunks
2 -3 medium potatoes, pared, cut in 1-inch chunks
3/4 teaspoon thyme
2 tablespoons Dijon mustard (optional)
salt and pepper

Steps:

  • Combine meat and flour in plastic bag; toss to coat evenly.
  • Brown meat in oil in 6-quart pot. Season with salt and pepper, if desired.
  • Add remaining ingredients, except mustard.
  • Bring to boil; reduce heat. Cover and simmer 1 hour or until beef is tender. Blend in mustard.
  • Garnish with chopped parsley and serve with warm crusty French bread, if desired.

FRENCH BRAISED BEEF STEW WITH GINGER (DAUBE DE JOUE DE BOEUF AU GINGEMBRE)



FRENCH BRAISED BEEF STEW WITH GINGER (DAUBE DE JOUE DE BOEUF AU GINGEMBRE) image

Categories     Soup/Stew     Beef

Yield 6 servings

Number Of Ingredients 13

4 1/2 lbs beef cheeks, cut into large chunks
2 Tbsp olive oil
flour
5 oz. lean salt pork cut into 1/4" cubes
1 medium onion, chopped
2 medium carrots, cut into thick slices
1 quart côte du Rhone or côte du Roussillon
1 fresh thyme sprig
1-2" strip of orange zest
1 celery sprig
4 Tbsp tomato paste
1-1" piece of gingerroot, peeled and grated
6 white peppercorns, ground finely

Steps:

  • Roll each chunk of beef cheek in flour. Heat olive oil in a large heavy-bottomed pan on medium-high heat. Brown beef cheek chunks on all sides. Remove from pan. Add salt pork to pan and stir 1 minute. Add chopped onion and sliced carrots and cook gently on medium heat until slightly browned. Place meat over lardons, onion and carrots. Pour wine, add thyme, orange zest, celery and tomato paste as well as a little salt and pepper. Cover and simmer on very low heat for 3 hours. Add ginger and and white pepper. Simmer for an additional 5 minutes. Serve with boiled potatoes or fettuccini.

COUNTRY FRENCH BEEF STEW



Country French Beef Stew image

Hearty and delicious on a cold evening!

Provided by Amy H.

Categories     Beef

Time 1h45m

Number Of Ingredients 12

2 lb stew beef
1/4 c all purpose flour
3 slice bacon
3 Tbsp olive oil
1 pkg onion soup mix
1/4 cups + 2 cups water
1/2 c red wine
2 Tbsp dijon mustard
3 carrots, scraped & chopped
1/2 lb mushrooms, cleaned and halved
1/4 c fresh parsley, minced
salt & pepper to taste

Steps:

  • 1. Lightly toss beef with flour; set aside. In Dutch oven, cook bacon until crisp; remove. Reserve drippings. Heat oil with drippings and brown beef in 3 batches over medium high heat; remove beef and set aside. Into pot add 1/4 cup water and cook 1 minute until only a thin glaze remains.
  • 2. Stir in onion soup mix blended with 2 cups water, wine and mustard; bring to a boil; add beef and bacon. Simmer covered, stirring occasionally for 1 1/2 hours. Stir in carrots, and simmer 25 minutes. Add mushrooms and simmer another 5 minutes.
  • 3. Add Parsley and salt & pepper to taste. Serve over parslied egg noodles.

DELUXE FRENCH BEEF STEW



Deluxe French Beef Stew image

Definitely different ingredients of bacon, black olives, small white onions, mushrooms, garlic, thyme, orange peel, red wine and green peas give this stew a distinct savory flavor.

Provided by DIVER3DOWN

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 6

Number Of Ingredients 16

3 slices bacon
2 pounds beef stew meat
1 cup dry red wine
1 cube beef bouillon
1 cup boiling water
2 cloves garlic, crushed
1 tablespoon dried minced onion
2 teaspoons salt
¼ teaspoon dried thyme
strip of orange peel
2 tablespoons cornstarch
2 tablespoons cold water
1 ½ cups pickled pearl onions, drained
¾ pound fresh button mushrooms, halved
½ cup pitted black olives
1 (10 ounce) package frozen green peas, thawed and drained

Steps:

  • Place bacon strips in a stock pot or Dutch oven over medium heat. Cook until browned and crisp. Set bacon aside, and brown the beef cubes in bacon fat. Gradually stir in the wine, scraping up any browned bits as you stir. Dissolve the bouillon cube in boiling water, and pour into the pan. Add garlic, thyme, minced onion, salt and orange peel. Reduce heat to low, cover, and simmer for one hour, until meat is tender.
  • Dissolve cornstarch in cold water, and pour into the soup. When soup has thickened, add the peas, onions, olives and mushrooms. Cook until heated through, and serve.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 15.6 g, Cholesterol 110.8 mg, Fat 37.1 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 14.1 g, Sodium 1471.2 mg, Sugar 5.2 g

FRENCH-STYLE BEEF STEW RECIPE - (4.5/5)



French-Style Beef Stew Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1.5-pounds beef top round, trimmed and cut into 1 1/2-inch chunks
1 sweet potato, peeled and cut into 3/4-inch chunks
2 cups dry white wine
1 (14.5-ounce) can whole peeled tomatoes, broken up and juice reserved
2 tablespoons Dijon mustard
3 fresh thyme sprigs tied together with kitchen string, plus 1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1-pound oyster, chanterelle, or white mushrooms, halved or quartered if large

Steps:

  • Heat oil in medium Dutch oven over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Reduce heat to medium. Add beef, sweet potato, white wine, canned tomatoes and their juice, Dijon mustard, thyme sprig bundle, and salt and pepper to taste, to Dutch oven; bring to boil. Reduce heat and simmer, covered, 1 hour. Add mushrooms to pot and simmer, covered, until meat is fork-tender, about 1 hour longer. Remove and discard thyme sprigs. Serve sprinkled with thyme leaves.

FRENCH ESSENTIALS: DAUBE DE BOEUF (STEW OF BEEF)



French Essentials: Daube de Boeuf (Stew of Beef) image

This is my variation of a classic Daube de Boeuf Provencal. I have made several changes to the original recipe, such as replacing things like the pork fat, and salted pork with good organic bacon, and a bit of unsalted butter. You can add veggies, like carrots and taters; however, since I was serving this over homemade wide egg...

Provided by Andy Anderson !

Categories     Beef

Time 16h20m

Number Of Ingredients 22

PLAN/PURCHASE
THE MARINADE
1 bottle dry red wine, plus more for drinking :-)
1 Tbsp olive oil, extra-virgin variety
2 tsp dried thyme
1/8 tsp salt, kosher variety, or to taste
1 large dried bay leaf
THE BEEF
2 lb chuck or round of beef, cut into 2-inch cubes
grapeseed oil, or other non-flavored variety, as needed
6 slice bacon, divided
1/2 medium yellow onion peeled and sliced into half moons
3 clove baked garlic
1/8 tsp salt, kosher variety
1/8 tsp black pepper, freshly ground
1 Tbsp sweet butter, unsalted
the reserved marinade
OPTIONAL BEEF ITEMS
1 large carrot, peeled and sliced on the bias, 1 inch (2.5cm) in thickness
4 oz black niçoise pitted/ sliced olives, 1 small can, drained
14 oz diced tomatoes, 1 can, with juice
3 - 4 small golden or red potatoes, quartered

Steps:

  • 1. This recipe will serve about six, unless you are REALLY hungry. If you do not need that much you can always cut the ingredients in half. Some recipes do not do well when you start cutting it down, but with this one... No worries. A second option would be to freeze part of it for later.
  • 2. You will need a non-reactive bowl (stainless steel, glass, ceramic) to hold the marinade and beef. Plus, you will need an ovenproof container with a lid for the baking (ceramic, Dutch oven). Note: The choice of the ovenproof container is important. If you look at the pictures of the container that I used, you can see it is pretty much full, you do not want to use something that is too big, or the meat will dry out. So, choose one that when all the ingredients are inside, it is at least three quarters full.
  • 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
  • 4. The Wine You need one standard bottle, 25.5 ounces or 750ml. You will want a good dry red wine for this recipe, such as a Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec... There are others (to be sure), but this is a good start. Since the wine imparts its flavor into the beef, choose a wine that you enjoy drinking. In the immortal words of Julia Child: If it is not good enough to drink, it is not fit for cooking. I used a Cabernet Sauvignon, cost about $10.00. FYI: If wine is not your thing (pity that), you can sub an equal amount of good beef stock, not broth, and maybe a teaspoon or two of white vinegar.
  • 5. The Beef Due to the long cook time, pretty much any type of beef will do quite nicely. This is the type of recipe that makes just about any cut taste super yummy. So, do not feel like you need to break the bank on this one.
  • 6. Gather your ingredients (mise en place).
  • 7. THE MARINADE
  • 8. Whisk all the marinade ingredient together in a non-reactive bowl and reserve.
  • 9. THE BEEF
  • 10. Trim any excess fat off the beef, and cube.
  • 11. You do not have to be precise about cutting up the beef, as a matter of fact, varying the size of the cubes will make the dish look a bit rustic.
  • 12. Place 3 strips of bacon into a pan of boiling water and blanch for about 5 minutes, reserve the other three strips for later.
  • 13. When cool, cut into about 1-inch (2.5cm) wide pieces.
  • 14. Sprinkle the salt and pepper onto the baked garlic, then crush into a paste with the side of a large knife (like a kitchen knife or santoku).
  • 15. Take the cut bacon and mix it with the garlic.
  • 16. Using a small blade, like a paring knife, cut a slit in the middle of each one of the beef cubes, and stuff them with a piece of the bacon.
  • 17. Add them to the reserved marinade, cover, then place into the fridge for about 12 hours.
  • 18. About the time the beef is ready, add a bit of grapeseed oil (or other non-flavored variety) to a skillet over medium heat, add the sliced onions, and cook until they soften and just begin to color, about 3 - 5 minutes.
  • 19. Place the 3 strips of reserved bacon into the bottom of an ovenproof container and cover with the onions.
  • 20. Place a rack in the bottom position and preheat the oven to 325f (165c).
  • 21. Using the same pan that you cooked the onions in, drizzle a bit more oil, then add some of the marinated beef cubes.
  • 22. Sear on two sides, about 2 - 3 minutes per side.
  • 23. You want the beef to sear, not steam, so do the searing in small batches, leaving plenty of space between the cubes.
  • 24. As one batch finishes, place them into the ovenproof container over the onions and bacon.
  • 25. Here is mine with all the beef cubes.
  • 26. Strain the reserved marinade, add the butter to the skillet you cooked the onions and beef. Add the marinade, and stir until it just begins to simmer, then take off the heat.
  • 27. Pour into the container with the beef, cover, and place into the preheated oven for 3 - 4 hours.
  • 28. After about 2.5 hours, check on the beef, and about every 15 minutes thereafter. When it is well browned and fall-apart fork tender, it is ready.
  • 29. PLATE/PRESENT
  • 30. Serve over a pile of garlic mash taters, nice flat egg noodles, or whatever you choose. Enjoy.
  • 31. Keep the faith, and keep cooking.

FRENCH BEEF STEW



French Beef Stew image

Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 8

Number Of Ingredients 10

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
¾ teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste

Steps:

  • Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
  • In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
  • Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
  • Blend in mustard and serve.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 20 g, Cholesterol 57 mg, Fat 20.1 g, Fiber 3.2 g, Protein 18.7 g, SaturatedFat 7.2 g, Sodium 490.7 mg, Sugar 4.7 g

Tips:

  • Choose the right cut of beef: Use a chuck roast or another tough cut of beef that will become tender when braised.
  • Sear the beef before braising: This will give the stew a richer flavor.
  • Use a good quality wine: The wine you use will add flavor to the stew, so choose one that you enjoy drinking.
  • Add aromatics to the pot: Aromatics like onions, carrots, and celery will add flavor and depth to the stew.
  • Use a flavorful broth: The broth you use will also add flavor to the stew, so choose one that is flavorful and robust.
  • Simmer the stew for at least 2 hours: This will give the beef time to become tender and the flavors to meld together.
  • Serve the stew with a side of mashed potatoes or rice: This will help to soak up the delicious sauce.

Conclusion:

French beef stew is a classic dish that is perfect for a cold winter day. It is a hearty and flavorful stew that is sure to warm you up. The beef is braised in a flavorful broth with vegetables and wine, and it is served with a side of mashed potatoes or rice. This stew is a delicious and comforting meal that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #preparation     #main-dish     #beef     #oven     #easy     #dietary     #one-dish-meal     #meat     #equipment     #3-steps-or-less

Related Topics