FRENCH STEW

French stew, also known as "daube," is a traditional French dish that is slow-cooked to develop rich flavors. It typically consists of tender meat, such as beef or lamb, cooked with vegetables, herbs, and spices in a flavorful broth. Here's a basic recipe for a classic French beef stew:

Ingredients:

- 2 pounds (900g) beef stew meat, cut into cubes

- 2 tablespoons all-purpose flour

- 3 tablespoons olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 2 carrots, peeled and sliced

- 2 celery stalks, sliced

- 8 ounces (225g) mushrooms, sliced

- 2 cups beef broth

- 1 cup red wine

- 2 tablespoons tomato paste

- 1 bay leaf

- 1 teaspoon dried thyme

- Salt and pepper to taste

- Chopped fresh parsley for garnish

Instructions:

1. In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until softened and fragrant.
4. Add the carrots, celery, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
5. Return the browned beef to the pot. Pour in the beef broth, red wine, and tomato paste. Stir to combine.
6. Add the bay leaf and dried thyme to the pot. Season with salt and pepper to taste.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 to 3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.
8. Once the stew is done, taste and adjust the seasonings as needed. Remove the bay leaf.
9. Serve the French stew hot, garnished with chopped fresh parsley. It pairs well with crusty bread, mashed potatoes, or rice.

Note: Feel free to customize the stew by adding other vegetables like potatoes, parsnips, or green beans. You can also experiment with different herbs and spices to suit your taste.

French stew, also known as "boeuf bourguignon," is a classic French dish that is rich and flavorful. Here's a recipe you can try:

Ingredients:

- 2 lbs beef chuck, cut into 2-inch cubes

- 4 slices bacon, diced

- 1 large onion, diced

- 2 large carrots, peeled and sliced

- 3 cloves garlic, minced

- 2 cups beef broth

- 2 cups red wine (such as Burgundy or Pinot Noir)

- 2 tbsp tomato paste

- 1 tbsp all-purpose flour

- 1 tbsp olive oil

- 1 tsp dried thyme

- 1 bay leaf

- Salt and pepper, to taste

- 1 lb mushrooms, sliced

- Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Season the beef with salt and pepper.
3. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
4. Add the bacon to the pot and cook until crispy. Remove the bacon and set aside.
5. Add the onion, carrots, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
6. Sprinkle the flour over the vegetables and stir to combine.
7. Add the beef broth, red wine, tomato paste, thyme, and bay leaf. Stir to combine.
8. Return the beef and bacon to the pot, along with any accumulated juices. Bring to a simmer.
9. Cover the pot and place in the oven. Cook for 2 hours.
10. After 2 hours, remove the pot from the oven and add the mushrooms. Return the pot to the oven and cook for an additional 30 minutes.
11. Remove the pot from the oven and let it sit for a few minutes before serving.
12. Serve the stew hot, garnished with fresh parsley.