This is a  is classic stew, served in France 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 a crusty bread such a french 🙂 to soak up the yummy sauce!!!

What You Need!!!

  • 2 teaspoons olive oil
  • 4 slices bacon, coarsely chopped
  • 1 1/2 cups finely chopped onion (2 medium)
  • 1 1/2 cups diced carrots (2 medium)
  • 1/2 cups diced celery (1 stalk)
  • 3 cups beef broth
  • 2 cup(s) dry red wine, such as Merlot or Zinfandel
  • 1 teaspoon(s) fresh thyme leaves, or 1/2 teaspoon dried
  • 2 bay leaves
  • 2 orange zest
  • 3 1/2 pound(s) sliced beef shank, trimmed
  • Freshly ground pepper, to taste
  • 1/2 cup(s) chopped watercress, or parsley

 Make It!

  1.  Cook Bacon, stirring often, until lightly browned. 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,  orange zest ,and oil. 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: 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


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One Response
  1. Thank you very much for that. I was trying to find a hearty stew recipe to help me get through the xmas months, and this seems great. I found a whole stew recipes site here too that seems to have loads of ideas, maybe you can get some more inspiration there. Anyway, thanks, I will bookmark and read more another time 😉

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