FRENCH COUNTRY BEEF STEW
FRENCH COUNTRY BEEF STEW

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, french country beef stew. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

FRENCH COUNTRY BEEF STEW is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. FRENCH COUNTRY BEEF STEW is something that I have loved my whole life. They’re nice and they look fantastic.

Try this French Country stew recipe with fork-tender beef Stew Meat, potatoes, asparagus, and mushrooms. Pour a nice glass of wine to enjoy with this French Country Beef Stew. Tender meat and Provencal vegetables are perfect for this hearty stew.

To get started with this particular recipe, we have to 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. Get 2 lb beef or lamb
  2. Prepare 3/4 cup brandy
  3. Get 6 tbsp vegetable oil
  4. Make ready 1/4 cup parsley
  5. Make ready 1 1/2 tsp thyme
  6. Prepare 3 large bay leaf
  7. Get salt
  8. Get 1 tsp ground black pepper
  9. Take 3 medium carrots sliced
  10. Take 28 oz can whole tomatoes squished in hand keep the juices to add also
  11. Prepare 1 lb mushrooms I used king oyster mushrooms thats what I hade but use your favorite
  12. Prepare 2 medium onion sliced thinly
  13. Get 1/4 peeling of medium orange

Learn how to make this hearty and rustic beef stew with tender chunks of beef and loads of veggies in a rich savory broth. Thyme and Dijon mustard make this. All Reviews for Country French Beef Stew. Country French Beef Stew. this link is to an external site that may or may not meet accessibility guidelines.

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.

Served with some crusty french bread to sop up the gravy based from a roux and it's complete. In a large kettle heat oil until hot. Add all other ingredients except carrots. 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.

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