Peasant Beef Stew (Great for Poor Students too!)

I imagine in the 'peasant' era that once in awhile they would get some beef... and make a stew!  Stews are filling and warm.  This stew is inspired by those people and while it turns out colorless and unattractive, it's so delicious with a crusty bread.  Plus it's really fun to pretend you're a peasant in France.

Category: Beef, Dinner, Stew

Frenchman Rating/Comments:  8.5/10,  "It's good but it's missing something.. like a deglaze or more wine."

Cost per Serving: Serves around 4 people.. so.. €3.00 a serving.

Ingredients

• 1 lb stew beef (500g) (Basically ask, 'boeuf pour un boeuf bourginion a deux'), cut in chunks
• 2-3 tablespoons flour, seasoned w/ salt and pepper
• 1.5 cups carrots, sliced in rounds
• 1 cup celery, chopped
• 1 onion, quartered & separated
• 2 cups potatoes, chopped
• 2 cups beef stock (homemade or from instant)
• 1/2 cup water
• 1/4 cup red cooking wine
• 3 bay leaves
• 1 tablespoon rosemary
• 2 tablespoons 'herbes de provence'
• 1 tablespoon parsley
• Salt/Pepper to taste

Instructions

1. Begin by placing the seasoned flour into a bag or plastic container and add the beef.  Shake until completely covered.
2. Heat a small amount of oil in a stock pot to medium-high, once hot, add the beef.  Stir around and flip around until all sides of the beef are cooked.
3. Add the beef stock, all vegetables (EXCEPT POTATOES), rosemary, herbes, parsley and bay leaves.  Season with salt (like 1 teaspoon) and some pepper.
4. Stir the mixture until all coated, add the wine and the 1/2 cup water.  Bring to a boil on medium-high, cover, then reduce to a medium-low and cook for 1 HOUR, add in the potatoes, cook for another 45 MINUTES.
5. Adjust seasonings, I added more salt at the end, some more herbs, depending on your taste buds.
6. Serve hot with crusty bread!

Homestyle Chili

Sometimes the Southern blood start boiling and I need a little pick-me-up.  Chili is a warm dish that heats up your insides when the weather turns rotten.  Mine is a spicy, EASY, French-ish version.. I serve it with cornbread.  Ah-men.

Category: Stews, Ground Beef


Frenchman Rating/Comments:  8.5/10, "Really well done, a nice chili with not too much complications.  Loved the flavor of the green pepper in the chili."

Cost per Serving: €1.50 a serving, this recipes makes around 4 servings.

Ingredients

• 1 large can red beans, drained and rinsed
• 1 medium green pepper, chopped
• 1 medium onion, chopped fine
• 2-3 garlic cloves, smashed
• 2 nice tomatoes, chopped
• 1 medium can 'stewed tomatoes'
• 1 green hot pepper (serrano or jalapeno, depending on your guts)
• 2 tablespoons 'Raz Hanout', a spicy mix that can be bought in spice shops in Guillotière
• 1 tablespoon 'Garam Mazala'
• 300 grams steak haché (I just defrost frozen patties)

Equipment

• Simply, 8 qt stock pot 

Instructions

1. Begin by chopping the onion and heating up a bit of oil in the stock pot.  Toss in the onions and garlic and meat, cook until brown then pour in the stewed tomatoes.
2. Allow to simmer over medium heat for about 5 minutes.
3. Add the vegetables, the green peppers, the red beans and the fresh tomatoes.  Salt and pepper, as well as add the seasoning.  Stir around.
4. Cover and simmer over medium-low heat for about 45 minutes.  Bring up to medium-high for the last 5 minutes.  Adjust seasonings if needed.
5. Serve with garnishes if desired; I served with cornbread, chopped cheese, yogurt sauce and fresh onions.