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Mar 27, 2020 · Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner .
- (37)
- 2 min
- Olive Tapenade. This pungent Provençal spread of olives, anchovies, capers, and garlic is one of our go-to appetizers for easy entertaining. It pairs well with sliced baguette or crudités.
- Chocolate Mousse. Almost every French restaurant has chocolate mousse on its menu; not all are as good as this one. Our recipe has just five ingredients—egg yolks, sugar, heavy cream, bittersweet chocolate, and vanilla.
- Steak Tartare. Bring the bistro to your house with this classic French appetizer. Be sure to use the best quality beef tenderloin you can find and freeze the meat for a short time so it firms up and is easier to cut into small, even pieces.
- Coq au Vin. One of the most famed French dishes, coq au vin is a rich chicken stew made with red wine and a touch of Cognac. The result is a luxuriously rich, velvety sauce studded with bacon and mushrooms.
1 day ago · This verdant, richly packed soup has cabbage, potatoes, spinach, an outrageously flavorful broth and much, much more. It's as delicious as it is healthful, packed with tons of vitamins (and colors ...
Sep 1, 2024 · Slow-cooked to perfection, Martha’s pot roast recipe is tender, juicy and full of rich, hearty flavors. Inspired by her mothers’ and grandmothers’ cooking, the recipe uses beef chuck roast braised on the stovetop.
This 17th-century dish relies on lardons, pork trotters, and a 48-hour marinade to create the ultimate pot roast. It's time to bring this recipe into the 21st century.
- (50)
- Europe, French
- Main Courses, Roasts
- 583
ingredients. Units: US. 1⁄4 lb bacon, cut into 1-inch pieces. 3 1⁄2 lbs boneless beef chuck roast, trimmed of fat and cut into 2-inch chunks, patted dry. coarse salt and pepper, to taste. 1⁄3 cup all-purpose flour. 1⁄2 cup water. 1 large onion, chopped. 3 large garlic cloves, finely chopped. 2 tablespoons tomato paste.
This Boeuf Bourguignon recipe has been adapted from Julia Child's "Mastering the Art of French Cooking, Volume 1." It's a delicious French-style dish that makes for a lovely main. Provided by Martha Stewart
