FRENCH COUNTRY BEEF STEW

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, french country beef stew. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

FRENCH COUNTRY BEEF STEW is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. FRENCH COUNTRY BEEF STEW is something which I’ve loved my entire life.

Free UK Delivery on Eligible Orders! 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. If you prefer, use nonalcoholic wine.

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

The ingredients needed to make FRENCH COUNTRY BEEF STEW:
  1. Make ready 2 lb beef or lamb
  2. Make ready 3⁄4 cup brandy
  3. Prepare 6 tbsp vegetable oil
  4. Get 1⁄4 cup parsley
  5. Make ready 1 1⁄2 tsp thyme
  6. Take 3 large bay leaf
  7. Take salt
  8. Prepare 1 tsp ground black pepper
  9. Take 3 medium carrots sliced
  10. Get 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

Season with salt and pepper, if desired. Add tomatoes, beef stock, carrots, potatoes and thyme. The most traditional, classic french beef stew has to be 'Pot au Feu'well known all over France. The pot-au-feu (French for "pot on the fire") is a French boiled dinner.

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.

The most traditional, classic french beef stew has to be 'Pot au Feu'well known all over France. The pot-au-feu (French for "pot on the fire") is a French boiled dinner. In the French tradition, this stew uses a bouquet garni to flavor the juice. All that is is an assortment of herbs tied up in cheesecloth. If you don't have cheesecloth handy, then a white paper towel will do.

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