Ingredients for Beef Bretonne
- 1.5 lbs beef stew meat
- 4 tablespoons butter
- 4 cloves minced garlic
- 1 large onion, thinly sliced
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
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- 1.5 cups beef broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 lb cooked broad egg noodles
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How to Make Beef Bretonne
- Trim excess fat from 1.5 lbs beef stew meat and cut into 3/4-inch cubes.
- Melt 4 tablespoons of butter in a large, deep skillet over medium-high heat.
- Add 4 cloves of minced garlic to the melted butter.
- Brown the beef cubes on all sides in the garlic butter. Remove beef from skillet and set aside.
- Add 1 large onion, thinly sliced, to the skillet and cook until softened but not browned (about 5-7 minutes).
- In a small bowl, whisk together 1/4 cup all-purpose flour with 1/2 cup beef broth until smooth.
- Pour the flour mixture into the skillet with the onions. Add 1 cup beef broth, 1 cup heavy cream, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the sauce slightly thickens.
- Return the browned beef and onions to the skillet.
- Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is incredibly tender.
- Serve the Beef Bretonne over 1 pound cooked broad egg noodles.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
9g
Fat
100g
Carbs
3g
