Favoreats
Favoreats LLC
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INGREDIENTS
1/2 tbsp
olive oil
around 8 ounces of salt pork, any skin removed, and sliced into 1/2-inch strips
3
lbs beef for stew (This will usually be sold in chunks in the meat department; if it's not, cut your meat into about 2-inch chunks. The cuts you're looking for are: rump, chuck, sirloin tip, top round, or bottom round.)
salt and pepper
1
large carrot, sliced
1
red onion, sliced
2 tbsp
all-purpose flour
2
and 1/2 cups red wine (preferably a Beaujolais, Cotes du Rhone, Bordeaux-St, Emilion, Burgundy, or Chianti)
1 cup
beef stock
1 tbsp
tomato paste
1 tsp
fresh thyme leaves
1
dried bay leaves, crumbled
2 cloves
garlic, smashed
1
and 1/2 tbsp unsalted butter
1
and 1/2 tbsp olive oil
about 2 dozen small white boiler onions, peeled
1/2 cup
beef stock
3
fresh parsley sprigs
2
fresh bay leaves
3
fresh thyme sprigs
salt and pepper
1 tbsp
olive oil
2 tbsp
unsalted butter
1/2 lb
white mushrooms, wiped clean with a damp paper towel
2
heads of garlic, cloves separated
4 tbsp
unsalted butter
2 tbsp
all-purpose flour
1 cup
hot whole milk
salt and pepper
2
and 1/2 lbs baking potatoes
4 tbsp
unsalted butter
3 tbsp
heavy cream
1/4 cup
minced parsley