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FRENCH BEEF STEW recipes in argilla pot

French Beef Stew argilla style

1.5 kg boneless beef chuck, cut into pieces
10 ml salt
5 ml ground black pepper
20 ml olive oil
2 medium onions, cut into chunks
7 cloves garlic, peeled and halved
30 ml balsamic vinegar
30 ml tomato paste
100 ml flour
250 — 500 ml dry red wine/grape juice
500 ml beef broth
250 ml water
1 bay leaf
2.5 ml dried thyme
7.5 ml sugar
4 large carrots, peeled and cut into chunks
fresh chopped parsley, for serving (optional)
4 medium potatoes, cut in half

Mix all the Ingredients in ihe Deep Gourmet Roaster. Put it in fhe oven, covered. Turn on the oven at
160°C and cook for 2 hours or until the meat is soft. Can remove the lid for the last 30 minutes.
If the sauce is too thick just a litle bit of wine or hot water.

The stew can be frozen for up fo 3 months. Just omit the potatoes because they don’t freeze well.
If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side
Before serving, defrost the stew in the refrigerator for 24 hours and then reheat.

Argilla pots that can be used to make the French Beef Stew

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