FRENCH COUNTRY BEEF STEW
FRENCH COUNTRY BEEF STEW

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

FRENCH COUNTRY BEEF STEW is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. FRENCH COUNTRY BEEF STEW is something that I have loved my entire life.

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 particular recipe, we have to prepare a few ingredients. You can cook 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 beef or lamb
  2. Get brandy
  3. Take vegetable oil
  4. Take parsley
  5. Make ready thyme
  6. Prepare bay leaf
  7. Prepare salt
  8. Take ground black pepper
  9. Take carrots sliced
  10. Prepare can whole tomatoes squished in hand keep the juices to add also
  11. Prepare mushrooms I used king oyster mushrooms thats what I hade but use your favorite
  12. Make ready onion sliced thinly
  13. Get 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.

Steps 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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