FRENCH COUNTRY BEEF STEW

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, french country beef stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

FRENCH COUNTRY BEEF STEW is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. FRENCH COUNTRY BEEF STEW is something which I have loved my entire life. They’re nice and they look wonderful.

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. Serve with barley to soak up the delicious sauce.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Make ready 2 lb beef or lamb
  2. Take 3⁄4 cup brandy
  3. Get 6 tbsp vegetable oil
  4. Make ready 1⁄4 cup parsley
  5. Get 1 1⁄2 tsp thyme
  6. Make ready 3 large bay leaf
  7. Get salt
  8. Make ready 1 tsp ground black pepper
  9. Make ready 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. Get 2 medium onion sliced thinly
  13. Make ready 1⁄4 peeling of medium orange

Cook until beef is brown and onion is tender. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Allrecipes Thyme and Dijon mustard make this a tangy stew.

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.

In a large bowl, combine the remaining ingredients. Allrecipes Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes. Thyme and Dijon mustard make this a tangy stew. Mix flour, salt, pepper, onion and garlic powders in a shallow bowl.

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