FRENCH BEEF STEW recipes in argilla pot
French Beef Stew argilla style
INGREDIENTS |
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.
FREEZER-FRIENDLY INSTRUCTIONS
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
- Deep Gourmet Roaster Bowl 4000 mlFrom: R727.00
- Argilla Large Rectangular RoasterFrom: R443.00
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