FRENCH COUNTRY BEEF STEW
FRENCH COUNTRY BEEF STEW

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, french country beef stew. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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. Try this French Country stew recipe with fork-tender beef Stew Meat, potatoes, asparagus, and mushrooms.

FRENCH COUNTRY BEEF STEW is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. FRENCH COUNTRY BEEF STEW is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have french country beef stew using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make FRENCH COUNTRY BEEF STEW:
  1. Prepare 2 lb beef or lamb
  2. Get 3/4 cup brandy
  3. Make ready 6 tbsp vegetable oil
  4. Prepare 1/4 cup parsley
  5. Take 1 1/2 tsp thyme
  6. Make ready 3 large bay leaf
  7. Prepare salt
  8. Prepare 1 tsp ground black pepper
  9. Take 3 medium carrots sliced
  10. Make ready 28 oz can whole tomatoes squished in hand keep the juices to add also
  11. Get 1 lb mushrooms I used king oyster mushrooms thats what I hade but use your favorite
  12. Prepare 2 medium onion sliced thinly
  13. Take 1/4 peeling of medium orange

To save time, use beef stew meat instead of cutting the beef roast into pieces. If you can't find the julienne-cut sun-dried tomatoes, cut your whole ones with a kitchen scissors. Add beef pieces, a few at a time, shaking to coat. Cook until beef is brown and onion is tender.

Instructions 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.

Stir in wine, scraping until the brown bits are dissolved. 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. In a large kettle heat oil until hot. Add all other ingredients except carrots.

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