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Beef Stew January 8, 2014

Filed Under: Recipe - Sue Fuirst @ 3:50 pm
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classic beef stew

 

2 slices of bacon

2 lbs beef cubes

¼ cup plus 1 Tbsp flour

1 large onion, coarsely diced

2 cloves garlic, coarsely chopped

2 stalks celery, coarsely diced

3 large carrots, cut vertically and thickly sliced into half-moons

1 lb package frozen pearl onions

1 cup red wine

1 15-oz can diced tomatoes

1 cup beef stock

½ lb small white potatoes, cut into cubes

1 heaping tsp Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper

1 tablespoon butter, softened

1 tablespoon tomato paste

 

 

Heat a large soup pot or dutch oven over medium heat.  Add bacon and cook until fat is rendered.  Remove bacon and save for another use.  In the meantime, place ¼ cup of flour on a large plate and season with salt and pepper.  Toss beef cubes in seasoned flour, shake off excess, and add to bacon fat in pot.  Brown beef on all sides, work in batches to avoid over-crowding.  Transfer browned meat to a clean plate.

 

Add onion, garlic, celery, carrots and pearl onions to pot and cook until soft and beginning to brown, about 10 minutes.  Raise heat slightly and add wine to deglaze the pan.  Pour in diced tomatoes and beef stock.  Return browned beef to pot. Add potatoes and Basics Fuirst Cassoulet Seasoning.  Season with salt and pepper.  Adjust heat to a gentle simmer and cook, partially covered, for 1 ½ hours. Alternately, place in slow cooker on low and cook for 4 hours.

 

While stew is cooking, in a small bowl, mash together butter, remaining 1 Tb flour and tomato paste until well blended.  Stir into stew to thicken and enrich the gravy. Adjust salt and pepper as needed.  Ladle into soup bowls and serve with rustic bread.

 

 

A Classic for the for the Deep Freeze

Filed Under: Cassoulet seasoning - Sue Fuirst @ 3:46 pm
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Cold temperatures, like we have having in the Northeast, deserve a comforting classic meal.  Make a double batch and eat it all week long.  Or freeze for another time.

classic beef stew

 

2 slices of bacon

2 lbs beef cubes

¼ cup plus 1 Tbsp flour

1 large onion, coarsely diced

2 cloves garlic, coarsely chopped

2 stalks celery, coarsely diced

3 large carrots, cut vertically and thickly sliced into half-moons

1 lb package frozen pearl onions

1 cup red wine

1 15-oz can diced tomatoes

1 cup beef stock

½ lb small white potatoes, cut into cubes

1 heaping tsp Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper

1 tablespoon butter, softened

1 tablespoon tomato paste

 

 

Heat a large soup pot or dutch oven over medium heat.  Add bacon and cook until fat is rendered.  Remove bacon and save for another use.  In the meantime, place ¼ cup of flour on a large plate and season with salt and pepper.  Toss beef cubes in seasoned flour, shake off excess, and add to bacon fat in pot.  Brown beef on all sides, work in batches to avoid over-crowding.  Transfer browned meat to a clean plate.

 

Add onion, garlic, celery, carrots and pearl onions to pot and cook until soft and beginning to brown, about 10 minutes.  Raise heat slightly and add wine to deglaze the pan.  Pour in diced tomatoes and beef stock.  Return browned beef to pot. Add potatoes and Basics Fuirst Cassoulet Seasoning.  Season with salt and pepper.  Adjust heat to a gentle simmer and cook, partially covered, for 1 ½ hours. Alternately, place in slow cooker on low and cook for 4 hours.

 

While stew is cooking, in a small bowl, mash together butter, remaining 1 Tb flour and tomato paste until well blended.  Stir into stew to thicken and enrich the gravy. Adjust salt and pepper as needed.  Ladle into soup bowls and serve with rustic bread.

 

 

Taking Even More Liberties With Cassoulet February 27, 2013

Filed Under: Cassoulet seasoning - Sue Fuirst @ 9:33 pm
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Basics Fuirst is so cutting edge! This Wednesday’s dining section had an article entitled Taking Liberties with Cassoulet.  Did you see it? The author, David Tanis, maintains that the French take Cassoulet very seriously and referred to the cold weather favorite as “an extremely particular kind of baked-bean dish, one accompanied by a lot of lore, legend and strong opinion. Once you have decided whose recipe to trust, there is work ahead of you. To make a proper Cassoulet is a labor of love (several days’ worth, in fact).”

I’ve been making my wonderful Cassoulet-style stew using Basics Fuirst Cassoulet Seasoning for years. Plus, it only takes about an hour.  Of course, I’m not French, so I don’t have to adhere to the French food rules.  Follow along and feel free to take even more liberties.  And before winter ends make a comforting and delicious chicken, sausage and bean stew and call it Mock Cassoulet!

 

Cassoulet

  • 1 tablespoon olive oil
  • 1 ½ lbs boneless chicken thighs
  • ½ lb French-style garlic sausage or kielbasa, sliced into ½” half-moons
  • 3 large carrots, sliced into 1” rounds
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • ½ cup white wine
  • 1 heaping tablespoon Basics Fuirst Cassoulet Seasoning
  • 1 bay leaf, optional
  • 2 19 oz cans white beans, rinsed and drained
  • Kosher salt and ground black pepper, optional

 

 

Heat olive oil over medium heat in a large pot.  Add chicken thighs and cook on all sides.  Transfer chicken to a plate.  Add the sausage to the pot and cook until brown. Transfer sausage to the plate with the chicken.

 

Drain most of the oil from pan. Add carrots, onion and garlic and cook over medium heat and cook until vegetables are soft.

 

Return chicken and sausage to the pot with the vegetables.  Pour in chicken broth, wine, Basics Fuirst Cassoulet Seasoning and bay leaf. Partially cover pot and lower heat.  Simmer for 30 minutes, stirring occasionally.  Add white beans and cook for an additional 45 minutes. Season with salt and pepper, if desired.

 

Ladle into bowls and serve with a rustic bread. Serves 6-8.