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Blanquette de bœuf - French beef stew
Blanquette de bœuf - French beef stew
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One of my favorite winter dishes is this beef stew. I got the recipe from my mother in law. The traditional French recipe is made with veal. I adapted it with beef instead, as it´s difficult to find nice veal for making a stew in my local shop. Lovely dish to make when you are staying at home in the warm kitchen while you see the snow outside the window.

Ingredient List for 6 servings:
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1 kilo Beef for stew
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3 Carrots
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1 Chicken bouillon
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1 Vegetable bouillon
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1 Onion
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50 gr White mushrooms
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250 ml White dry wine
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250 ml Heavy cream
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600 ml Water
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1 Egg yellow
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2 tablespoons Flour
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2 tablespoons Butter
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1 Citron
Instructions:
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Cut the meat, the onion and the carrots in medium size bites.
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Heat up a big casserole with the butter. Fry the beef until golden brown on the surface.
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Sprinkle the flour and mix with the meat.
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Add the water and wine and mix.
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Add the 2 bouillons, and vegetables.
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When boiling lower the temperature to low and let boil for 1h 30 - 2 hours.
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Stir from time to time and add water if needed.
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Just at the end add the egg yellow, and the juice from half of the citron. Stirring and serve warm together with rice.
A selection of recipes from the same country.
This recipe is from France
Vegetarian gratin
Vegetarian gratin
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Alsatian roast beef
Alsatian roast beef
This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.
Choucroute (Sauerkraut)
Choucroute (Sauerkraut)
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
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