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Blanquette de bœuf - French beef stew
Blanquette de bœuf - French beef stew
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One of my favorite winter dishes is this beef stew. I got the recipe from my mother in law. The traditional French recipe is made with veal. I adapted it with beef instead, as it´s difficult to find nice veal for making a stew in my local shop. Lovely dish to make when you are staying at home in the warm kitchen while you see the snow outside the window.

Ingredient List for 6 servings:
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1 kilo Beef for stew
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3 Carrots
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1 Chicken bouillon
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1 Vegetable bouillon
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1 Onion
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50 gr White mushrooms
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250 ml White dry wine
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250 ml Heavy cream
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600 ml Water
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1 Egg yellow
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2 tablespoons Flour
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2 tablespoons Butter
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1 Citron
Instructions:
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Cut the meat, the onion and the carrots in medium size bites.
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Heat up a big casserole with the butter. Fry the beef until golden brown on the surface.
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Sprinkle the flour and mix with the meat.
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Add the water and wine and mix.
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Add the 2 bouillons, and vegetables.
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When boiling lower the temperature to low and let boil for 1h 30 - 2 hours.
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Stir from time to time and add water if needed.
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Just at the end add the egg yellow, and the juice from half of the citron. Stirring and serve warm together with rice.
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