Thursday, May 26, 2011
French Stew - recipe
David Hooper’s French Stew (Adapted) with Baguettes
* The elegance in this stew is its simplicity. It does not take long to prepare and it is ready to
eat in an hour.
1 2 to 2-1/2 pound chuck roast.
6 medium red potatoes
2 small or one medium onion (cut in quarters)
8 carrots (I use the baby carrots and put in two for one carrot. No scrape, no mess)
½ cup Flour
1 teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of rosemary
½ teaspoon of thyme
2 tablespoons of oil
2 tablespoons of butter
1/8 teaspoon of Tabasco sauce
1 French baguette loaf
Heat skillet or Dutch Oven on medium high with two tablespoons of butter, two tablespoons of oil. Cut the chuck roast into one-inch squares. Salt and pepper the meat, then dredge it in flour. Put the pieces in hot grease and brown until all sides are uniformly browned.
When done, take the meat out and put in one cup of water, stirring to get all the breading off the bottom of the skillet. Put the rosemary, thyme, salt, Tabasco, and pepper into the skillet. Stir a few seconds. Put in the potatoes, carrots, and the onions into the skillet. Put the meat on top of the vegetables, add water to just barely keep the ingredients covered with liquid, cover, and let it come to a boil. Turn the heat down and let it simmer for two hours, stirring occasionally.
When the meat is tender, turn off the heat and let sit on the stove for five minutes. Slice the baguette and garnish with butter.
Contributed by David M. Hooper