French Country Stew

Ingredients for French Country Stew

Instructions for French Country Stew

To prepare the French Country Stew recipe, please follow these instructions:

Both pots should be prepared at the same time.

Pot 1: Meat cleaned and cut into smaller pieces. Butter in a very large saucepan and Brown the meat, add the crushed clove of garlic along with. When the meat is browned, add the concentrated tomato puree. The meat turned into puree a few minutes and the water poured in, along with Boquet Garnien. Then add the entire contents of Saucepan 2 and right some gruel is in approximately 20-25 minutes until the potatoes are cooked, and the meat is tender.

If you want stronger garlic flavor, add 2-3 cloves of garlic 5 minutes prior to the Court is complete. Add salt and pepper.

Pot 2: Brown the butter in a large pan with the sugar and the raw potatoes (is the big cut in halves or quarters), sliced Carrots, sliced onion and Majroerne added and toasting on the forehead in the 5-10 minutes. Majroerne need not be applied, they can be hard to get hold of. They can be replaced with more potatoes. Then met the entire contents of this pot over in pan 1.

You can take a portion of the liquid from the total pot and bake up with a jævning, if you want a thicker sauce to the Court.

Serve with baguette

Tips:
Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.