Do you really cook this on high for so long?
French Country Beef Stew
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.
4 Reviews for French Country Beef Stew
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?).
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.
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!