FRENCH COUNTRY BEEF STEW
FRENCH COUNTRY BEEF STEW

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, french country beef stew. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

FRENCH COUNTRY BEEF STEW is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. FRENCH COUNTRY BEEF STEW is something that I have loved my whole life. They’re fine and they look wonderful.

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.

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

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