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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

CROQUE MONSIEUR recipes in argilla pot

CROQUE MONSIEUR argilla style

INGREDIENTS – Bechamel sauce (white sauce)
4 cup flour (62.5 ml)
1/4 cup unsalted butter (62.5 ml)
1 half cups milk (375 ml) salt and black pepper
1/4 teaspoon Dijon mustard
(1.25 ml) dash of ground nutmeg
8 thin slices of white sandwich bread
4-8 good quality ham slices
2 halve Cups Cheddar cheese, grated (625 ml)
1/4 cup freshly grated parmesan cheese — optional (62.5 ml)

Béchamel sauce (white sauce):
Add the butter to the Small Gourmet Roaster and melt it for 30 seconds on High. Whisk in flour and add the milk, mustard, nutmeg, salt and pepper. Microwave for 30
seconds — stir. Microwave again for 30 seconds — stir. Microwave for 4 – 6 minutes on High. Stir frequently until the mixture is smooth and thickened.

Assemble sandwiches:
Prepare the Large Rectangular Bowl. Spread the bottom with melted butter oil. Spread each bread slice with a layer of bechamel, spreading it all the way to the edges. Place A slice of bread, bechamel side up, in the prepared Large Rectangular Bowl. Top each bread slice with a piece(s) of ham, a handful of cheese, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, bechamel side up

Top with remaining cheese and parmesan cheese. Put uncovered in the oven, tum it on at 160°C and bake for 30 minutes, until cheese is melted, and it is lightly golden brown. Notes – Bechamel:
Save on prep time by making the white sauce ahead of time. Make if as instructed, allow it fo cool,
place plastic wrap directly onto the surface, then cover and refrigerate for up to 1 week.

CROQUE MADAME – To make this into a Croque Madame sandwich, make the recipe as instructed,
then fry eggs (one for each sandwich, sunny-side up) while the sandwiches toast in the oven. Place
an egg on top of each sandwich.

Argilla pots that can be used to make the CROQUE MONSIEUR

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