User Login
Blanquette de bœuf - French beef stew
Blanquette de bœuf - French beef stew
3
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button
1 kilo Beef for stew
Button
3 Carrots
Button
1 Chicken bouillon
Button
1 Vegetable bouillon
Button
1 Onion
Button
50 gr White mushrooms
Button
250 ml White dry wine
Button
250 ml Heavy cream
Button
600 ml Water
Button
1 Egg yellow
Button
2 tablespoons Flour
Button
2 tablespoons Butter
Button
1 Citron
Instructions:
Button
Cut the meat, the onion and the carrots in medium size bites.
Button
Heat up a big casserole with the butter. Fry the beef until golden brown on the surface.
Button
Sprinkle the flour and mix with the meat.
Button
Add the water and wine and mix.
Button
Add the 2 bouillons, and vegetables.
Button
When boiling lower the temperature to low and let boil for 1h 30 - 2 hours.
Button
Stir from time to time and add water if needed.
Button
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
Chocolate cheesecake squares
Chocolate cheesecake squares
This is a homemade chocolate cheesecake prepared in a slightly different way than the traditional cheesecake. The bottom is made with pink biscuits from the region Reims in France. The closest you can come to these biscuits are pink lady fingers. Instead of serving a full round cheesecake this recipe prepare the cake in small single portions instead.
Creamy Parsnip and Lemon soup
Creamy Parsnip and Lemon soup
A homemade lemon and parsnip soup is easy and quick to prepare. The parsnip gives a sweet taste to the lemon and leek combination. If you like the soup sweeter take a bit less of the lemon juice instead.
Chèvre Chaud
Chèvre Chaud
This is a classical French starter or side dish made of warm goat cheese on toasted bread. It is usually served together with salad leafs, nuts or bacon. It is fast to prepare and if you want to eat a light lunch this dish is perfect. To get cheese nicely melt it is best to use a really creamy and soft goat cheese.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.