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Other Pages
 
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Recipes
| French Beef Stew
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This is a favourite meal with my family for a cold winter's day!
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This is one of Wendy's Recipes
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| Ingredients |
[Ingredients] |
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| Equipment |
Flameproof Casserole.
Mixing Bowl
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| Method |
1. Heat 1/2 the dripping or lard in the casserole over gentle heat on
your hob. Add the onions, increase the heat to moderate, and fry until
well browned.
2. Remove the onions, and keep to one side in the mixing bowl.
3. Put the other 1/2 of dripping or lard into the casserole, when melted
add the meat and garlic, and cook until the meat is browned on all sides.
4. Lower the heat and sprinkle in the flour, stirring well. Cook, still
stirring until the flour is lightly browned.
5. Stir in the wine, stock, tomato puree, salt and pepper, and finally the
onions. Bring to the boil, stirring constantly.
6. Remove from the heat, add the mushrooms, cover the casserole and cook
in a moderate oven, 350F, Gas Mark 4 or 160C for 2 hours.
7. To reduce the liquid and so thicken the stew if you wish, remove
the casserole lid 1/2 an hour or so before the end of cooking time.
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If you've got a really starving bunch of gannets to feed, leave the lid
on throughout cooking and 20 minutes before the end of the cooking time,
throw in a batch of dumplings.
I generally serve this up with fine whole green beans, new potatoes
in butter and parsley, and with a nice fresh French stick bread.
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