FRENCH COUNTRY BEEF STEW
FRENCH COUNTRY BEEF STEW

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

FRENCH COUNTRY BEEF STEW is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. FRENCH COUNTRY BEEF STEW is something that I’ve loved my whole 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 begin with this particular recipe, we must prepare a few ingredients. You can cook french country beef stew using 13 ingredients and 5 steps. Here is how you cook it.

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