Beef Stew Recipe (French Beef à la ficelle)

HOW TO MAKE BEEF STEW RECIPE

how to make Beef Stew Recipes - How to cook Beef Stews - Homemade Beef Stew Recipe

How to cook Beef Stew Recipe (French Beef à la ficelle)

“A recipe invented in Paris in the last century. The meat is cooked in broth and you adjust the cooking time according to your tastes that you like the meat rare or medium. With browns hash, especially if they are true or fried potato croquettes, it is a treat.”

Difficulty: Easy
Time: Preparation: 10 minutes
Cooking time: 10 to 15 minutes per pound

Ingredients:  Beef Stew Recipe

for 6:

  • 1.5 kg of fillet of beef
  • String to roast
  • 1 carrot
  • 1 leek
  • 1 onion
  • 1 bouquet garni
  • Cloves
  • ½ lemon untreated
  • 1 tsp black pepper
  • 2 tbsp of sea salt

Sauce:

  • 3 tbsp of cream
  • 50 g butter
  • 3 tbsp of mustard
  • Sarawak black pepper
  • Salt

Preparation of ingredients: Beef Stew

Tie the roast with string at each end, gather them on a good length, form a loop in the middle and slide the handle of a wooden spoon in it.

Peel and wash the leeks, peel and cut into 4 lengthwise carrots.
Peel the onion and pick it with 4 cloves.

Preparation: Beef Stew Recipe

In a large pot, boil 1.5 to 2 liters of water with carrot, onion and leeks, bouquet garni, half lemon, salt and peppercorns.
Once the water boils, immerse the piece of beef by resting the wooden spoon across the pot.
Cook over low heat 10 minutes / pound for rare and 13 minutes for medium point.
While meat cooks, prepare the sauce.
In a saucepan in a double boiler, place the butter cut into pieces, sour cream, mustard.
When the butter is melted, whisk to emulsify, salt and pepper and keep warm.
At the end of cooking meat, remove it from the pan using a wooden spoon.
Get rid of the strings, cut the slices, arrange the slices in a serving dish.
Surround for the topping, pour the sauce into a gravy boat and serve. Here you are!

Also Read: Mashed potatoes recipe with oysters

What’s your favorite Beef Stew recipe? Please leave your comments below!

Jul 11, 2011

N.Y. Editor
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