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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
A homemade ham and cheese cake might not be what comes to mind when you hear the word cake. Also knows as savory cake or cake salé. Resembles more a bread than a cake, and is perfect on a cold winter day. Fits perfect as appetizer, starter, mingle food, or to bring on a picnic.
These buns have a fun name and are easy to do. These are typical French buns that you find at the bakery shops. In French they are called "Escargots (Meaning snails!) aux pommes et raisins". You can serve them with a coffee in the afternoon or maybe eat them for breakfast during the weekend.
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
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