French Country Beef Stew

French Country Beef Stew

4 Reviews
From the EatingWell Kitchen

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons extra-virgin olive oil
  • 4 slices turkey bacon, coarsely chopped
  • 1 1/2 cups finely chopped onion, (2 medium)
  • 1 1/2 cups diced carrots, (2 medium)
  • 1/2 cup diced celery, (1 stalk)
  • 3 cups reduced-sodium beef broth
  • 2 cups dry red wine, such as Merlot or Zinfandel
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
  • 2 bay leaves
  • 2 2 1/2-inch-long strips orange zest
  • 3 1/2-3 3/4 pounds sliced beef shank, (see Note), trimmed
  • Freshly ground pepper, to taste
  • 1/2 cup chopped watercress, or parsley


  • Active

  • Ready In

  1. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.
  2. Rinse beef with cool water to remove any bone bits. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.
  3. Preheat oven to 350 °F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.
  4. Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper. Add the beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley).
  5. Baked Beef Stew variation:
  6. Total: 4 1/4 hours
  7. Preheat oven to 350 °F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine. In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat. Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones. Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven.
  • Note: If you cannot find beef shank, substitute cubed stewing beef.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 293 calories; 9 g fat(3 g sat); 1 g fiber; 8 g carbohydrates; 32 g protein; 24 mcg folate; 80 mg cholesterol; 4 g sugars; 0 g added sugars; 4128 IU vitamin A; 7 mg vitamin C; 67 mg calcium; 4 mg iron; 397 mg sodium; 701 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 4 lean meat

Reviews 4

February 24, 2013
profile image
By: EatingWell User
6-7 hrs on high? Do you really cook this on high for so long?
January 01, 2013
profile image
By: EatingWell User
Easy and Tasty for a winter's evening I made this on New Year's Day. It takes a while, which is a con. I modified the recipe and used real bacon and omitted the olive oil. It made it fattier, but the broth seemed so flavorful. I really enjoyed it, but I think the recipe directions are a bit confusing (e.g., why turn on the oven?). Cons: Time Consuming
October 18, 2012
profile image
By: EatingWell User
Soooooo good I have made this 4 times now. Extra beef stock has worked when I don't have red wine around. The barley is a must and rounds it out... Give it a shot. You won't regret it. Pros: Easy easy easy!!!
November 14, 2010
profile image
By: EatingWell User
This stew is more than a sum of its parts. The bacon is essential for the smoky flavor; the orange peel adds a bit of unexpected brightness that isn't acid-y. I followed the recipe up until where it says to take the meat out and reduce the sauce separately -- I'd used very lean stew meat, so there was already negligible fat. Keeping everything in the crock, I just mixed up the cornstarch with some beef stock, stirred it in, and let it thicken. Very easy, very delicious, and very filling, especially if you serve it with warm crusty bread!