Name: Beef Stew with baby vegetables (Estouffade de bœuf aux petits légumes)
Yield: For two people
Cuisine: French
Ingredients: a pinch of pepper; 8 pickling onions; 50 g (2 oz) of the white part of leek, sliced; 300 g (10½ oz) stewing beef-chuck steak, ox cheek, etc.-with all fat and sinews removed, and cut in pieces weighing 30 g (1 oz); 2 tablespoons fromage blanc; 1 teaspoon crème fraîche; ½ teaspoon freshly-chopped parsley; 1 small bouquet garni; 4 cauliflower florets; 1 heaped teaspoon salt; 1 litre (1¾ pints) chicken stock or stock made with stock cubes; 80 g (3 oz) onions, sliced; 50 g (2 oz) button mushrooms, sliced; 8 miniature turnips, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 4 miniature cucumbers, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 8 miniature carrots, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 25 cl (scant ½ pint) red wine; 70 g (2½ oz) carrots, sliced

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

300 g (10½ oz) stewing beef-chuck steak, ox cheek, etc.-with all fat and sinews removed, and cut in pieces weighing

Method

Bring the red wine to the boil in the casserole and reduce it by half to eliminate the alcohol almost completely.
Sauté the pieces of meat without fat in the non-stick frying-pan to seal them.
Put them into the casserole with the wine and add the chicken stock and all the flavouring ingredients. Simmer, covered, for one-and-a-half hours either on the