Bistro Beef Stew is a classic French dish that brings together tender chunks of beef, slow-cooked in a rich broth made with red wine, herbs, and vegetables. This comforting stew is packed with deep flavors, making it perfect for chilly evenings or a special dinner. The slow cooking process allows the beef to become […]
Beef Bourguignon is a French classic featuring tender beef cubes marinated in red wine, then braised with bacon, mushrooms, carrots, and pearl onions in a savory, seasoned sauce.
This savory, rib-sticking gourmet stew is the perfect dish to brighten up a chilly day. The beef and shitakes melt in your mouth, and are even more delicious when enjoyed as leftovers on subsequent days!
For this beef barley soup recipe, we braise beef chuck until it is fork tender, then the barley and vegetables are cooked and finally, the ingredients are combined and seasoned to finish the soup.
Brown lamb stock is a rich, flavorful base perfect for sauces, gravies, and stews. It’s made by first roasting lamb bones and vegetables, then simmering them to extract deep, hearty flavors. This stock can be stored in the refrigerator for a few days or frozen for longer storage.
Sauce Chien is a Creole condiment of lightly pickled red and green chilies; this sauce will add life to your dishes, Creole style!
Brouffade Arlésienne, also known as Rhone-Valley Brouffade, is a flavorful and aromatic braised beef casserole, light yet rich enough to be served during an outdoor dining event. This dish uses chuck steaks marinated in a blend of grapeseed oil, garlic, bay leaves, and nutmeg, then slow-cooked with capers, cornichons, anchovies, and onions to create
Blanquette is a veal stew recipe that was an old favorite of my grandmother, Augusta, who served it in a light white cream sauce. I remember the smell of this mouth-watering dish cooking gently on the wood stove. It's a must try!
Ratatouille Niçoise is a delicious and vibrant French vegetable dish from the Provence region. This healthy, rustic dish is made with a blend of eggplant, zucchini, peppers, onions, and tomatoes, slowly cooked with fresh herbs like basil, rosemary, and thyme. It can be served hot, cold, or at room temperature as a side dish
