99 Beef Stew with baby vegetables

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

Estouffade de bœuf aux petits légumes

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

Europe
France
Stew
Mediterranean
Gluten-free

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