CHEF’S TABLE – LA CREPE BISTRO

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La Crepe ChefsCHEF/Owner
Owner Florence Riguidel & Chef Marie Dana Jean-Charles
RESTAURANT
LA CREPE BISTRO
FACTS Florence Riguidel acquired this quaint bistro earlier this year. The chef has been with La Crepe Bistro for many years serving up specialties known at La Crepe

 

KONICA MINOLTA DIGITAL CAMERASOMI Kitchens
Recipes from our Town Center Chefs

INGREDIENTS Serves 6 – 8 persons

4 lb boneless stew beef cut into large chunks

3 carrots

1 branch of celery

2 peeled and diced tomatoes

2 onions

4 gloves garlic

1/2 cup of flour

1 bottle of red wine

1 bouquet garni (bay leaf, thyme, parsley)

2 tablespoons of olive oil

Preparation:

Heat the oil in a large pan

Put the meat in the flour, then brown the meat on all sides, remove from the pan when it’s done

Do the same for the onion, cook until tender and lightly golden

Put back all the meat into the pan

Put the wine in the hot pan

Put all the ingredients in the pan, salt and pepper

Cover the pot and let it simmer until the meat is tender (at least 2 hours), stirring every 20 minutes.  Add more wine as necessary.

Serve with a side of fried potatoes.

Bon Appétit! 

 

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