Dish: Delicious FRENCH COUNTRY BEEF STEW

Delicious, fresh and tasty.

FRENCH COUNTRY BEEF STEW. In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth.

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FRENCH COUNTRY BEEF STEW Simple ingredients can create extraordinary flavor! This hearty stew is the perfect cold weather comfort food. How to Make Country French Beef Stew. We can cook FRENCH COUNTRY BEEF STEW using 13 ingredients and also 5 actions. Right here is exactly how we cook.

Preparation To Make of FRENCH COUNTRY BEEF STEW

  1. Instructions. 2 lb of beef or lamb.
  2. Instructions. 3/4 cup of brandy.
  3. Guidelines. 6 tbsp of vegetable oil.
  4. Detaile. 1/4 cup of parsley.
  5. Instructions. 1 1/2 tsp of thyme.
  6. Guidelines. 3 large of bay leaf.
  7. Directions. of salt.
  8. Guidelines. 1 tsp of ground black pepper.
  9. Instructions. 3 medium of carrots sliced.
  10. Directions. 28 oz of can whole tomatoes squished in hand keep the juices to add also.
  11. Directions. 1 lb of mushrooms I used king oyster mushrooms thats what I hade but use your favorite.
  12. Step by step. 2 medium of onion sliced thinly.
  13. Detaile. 1/4 of peeling of medium orange.

Try this French Country stew recipe with fork-tender beef Stew Meat, potatoes, asparagus, and mushrooms. Pour a nice glass of wine to enjoy with this French Country Beef Stew. Tender meat and Provencal vegetables are perfect for this hearty stew. I love stew and this one was great!

Guide To Make FRENCH COUNTRY BEEF STEW

  1. In a bowl combine 1/2 cup brandy, beef, 2 tablespoons oil, parsley, salt, thyme, pepper, bay leaves. Coat meat completely.
  2. Cover bowl; refrigerate 2 hours, stirring occasionally. After 2 hours, drain meat, reserving marinade..
  3. In large saucepan or Dutch oven, heat 2 tablespoons of oil, add meat, a few pieces at a time. Brown on all sides..
  4. Add tomatoes and juices, onions, orange peel, reserved marinade. Bring to a boil. Reduce heat, simmer (covered) for 1 hour..
  5. If you cannot use alcohol make a simple syrup and heat it and then steep some chopped raisins or dates in it for an hour or two, and then use some liquid from that instead of the brandy. That way you're adding some flavor, but without the alcohol. Much like the other suggestions, it won't be exactly the same as adding brandy or other liquor, though..

Had almost two pounds of stew meat so I added a couple extra potatoes, carrots, and beef broth. Didnt have dijon mustard on hand like I thought I did so that was not added. Cooked this slowly for almost two hours and the meat was fork tender. In a large kettle heat oil until hot. Add all other ingredients except carrots.

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