Stop Making Tough Beef Stew! This Old French Trick Makes It Melt in Your Mouth

Colette's book, The Old French Kitchen: https://oldfrenchkitchen.pages.dev/ The first winter I made my grandmother's beef stew on my own, I bought good beef, cooked it for three hours, and served it to her like shoe leather. She knew what I'd done wrong from the kitchen doorway, before she'd even taken off her coat, and without lifting the lid. Her stew was a daube, made every Saturday for Sunday in a clay pot that was a wedding present from a mother-in-law she didn't much like. The meat broke apart under a spoon, and the sauce was dark and glossy enough that nobody left a drop of it behind. In this video, Colette walks through the seven things that made her grandmother's daube so different, from the cut she asked the butcher for to the one she'd never let happen in the pot. Have you ever made a stew that fell apart and still tasted dry? Stay for the last one. It explains why. #BeefStew #FrenchCooking #ComfortFood