Best Recipes to Make Tasty FRENCH COUNTRY BEEF STEW

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.

Simple ingredients can create extraordinary flavor! This hearty stew is the perfect cold weather comfort food. How to Make Country French Beef Stew. You can Cook FRENCH COUNTRY BEEF STEW using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of FRENCH COUNTRY BEEF STEW

1. Lets Go Prepare 2 lb of beef or lamb.
2. It's 3/4 cup of brandy.
3. It's 6 tbsp of vegetable oil.
4. It's 1/4 cup of parsley.
5. Lets Go Prepare 1 1/2 tsp of thyme.
6. Lets Go Prepare 3 large of bay leaf.
7. What You needis of salt.
8. What You needis 1 tsp of ground black pepper.
9. Lets Go Prepare 3 medium of carrots sliced.
10. What You needis 28 oz of can whole tomatoes squished in hand keep the juices to add also.
11. Lets Go Prepare 1 lb of mushrooms I used king oyster mushrooms thats what I hade but use your favorite.
12. What You needis 2 medium of onion sliced thinly.
13. It's 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!

FRENCH COUNTRY BEEF STEW step by step

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.