FRENCH COUNTRY BEEF STEW
FRENCH COUNTRY BEEF STEW

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, french country beef stew. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

FRENCH COUNTRY BEEF STEW is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. FRENCH COUNTRY BEEF STEW is something that I’ve loved my whole life. They are fine and they look wonderful.

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 get started with this recipe, we have to prepare a few ingredients. You can have 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. Take 2 lb beef or lamb
  2. Get 3/4 cup brandy
  3. Get 6 tbsp vegetable oil
  4. Prepare 1/4 cup parsley
  5. Prepare 1 1/2 tsp thyme
  6. Take 3 large bay leaf
  7. Take salt
  8. Get 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. Take 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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