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French Country Beef Stew

Your rating: None Average: 3.9 (56 votes)

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.



READER'S COMMENT:
"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...
French Country Beef Stew

4 Reviews for French Country Beef Stew

02/24/2013
Anonymous
6-7 hrs on high?

Do you really cook this on high for so long?

Comments (1)

1 comment

Anonymous wrote 1 year 7 weeks ago

It probably depends on your

It probably depends on your slow cooker. Mine is new, but I still have to cook diced potatoes and carrots on high for about five hours to get them tender.

01/01/2013
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?).

Comments
10/18/2012
Anonymous
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.

Easy easy easy!!!
Comments
11/15/2010
Anonymous

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!

Comments (1)

1 comment

Anonymous wrote 2 years 30 weeks ago

..the point of reducing the

..the point of reducing the sauce is not to thicken, but to concentrate the flavors..by simply adding cornstarch to thicken it, the full flavor was never realized..I would follow the recipe to the letter in order to truly get the real flavor of the recipe..fat has nothing to do with it.

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