Daube Provençale (French Beef Stew with Red Wine) with Garlic Mashed Potatoes #dinner #lunch

First up is Home Made Winter, discharged as a follow-up to Yvette Van Boven's uncontrollably famous cookbook, Home Made. Brimming with warming Irish, French, and Dutch plans, this book possesses showed up just in energy for what appears as though it might be a long, cool winter – at any rate here in New England. It's an unconventional, energetic tribute to the sorts of healthy, made-with-affection nourishments that get those of us that live in colder, darker, Northern climes through the winter. This fun loving soul is set as right on time as could be expected under the circumstances – on the copyright page, which is secured with doodles and a "welcome mixed drink" to bring you into the book. All through the book different plans are drawn out and shown as opposed to composed and shot, which I believe is charming – and a decent method to recollect to not pay attention to cooking as well.

The principal formula I tried from this book was the Daube Provençale – a French hamburger stew stewed long and slow in red wine, citrus, and olives. I served it over super-smooth garlic pureed potatoes, and it was as delectable as it sounds. The hamburger was self-destruct delicate and stuffed with season, and the wine-y notes and salty olives made it stand apart from other customary meat stew plans. It was likewise simple (in spite of the fact that it takes some preparing), so I'll without a doubt be making it once more!

A note on the orange/grapefruit: Several individuals have been baffled in the orange flavor that leaving the skin in the stew gives – on the off chance that you are concerned, consider precluding it. I found that, when utilizing a grapefruit, leaving the whole grapefruit in the stew gave it a somewhat unpleasant trailing sensation (a peruser utilizing grapefruit too found something very similar). Despite the fact that not referenced in Yvette's unique formula, I'd suggest independently including the get-up-and-go of the grapefruit and the product of the grapefruit to the stew, maintaining a strategic distance from the unpleasant substance.

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Daube Provençale (French Beef Stew with Red Wine)
INGREDIENT :

• 3 lb stew beef, cut into 1 inch cubes
• 1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
• salt and freshly ground black pepper
• 3 sprigs fresh thyme
• 2 bay leaves
• 3 carrots, peeled and cut into 1/2 inch slices
• 1 orange, washed well and cut into 8 wedges [I substituted grapefruit]
• 1 large onion, peeled and cut into rings
• 2 cloves garlic, peeled and sliced
• olive oil
• 1 6-oz can tomato paste
• 3 1/2 oz. pitted black olives

INSTRUCTIONS :

1. Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
2. Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
3. 15 minutes before the stew is ready, add the pitted olives.  Let cook for 15 minutes on medium heat without the lid to thicken the stew.
4. Serve over mashed potatoes, rice, or pasta.

Garlic Mashed Potatoes
INGREDIENT :

• 6 russet potatoes, peeled and cut into 1/2 inch cubes
• salt
• 8 cloves garlic, cut in quarters
• 1/2 c. heavy cream

INSTRUCTIONS :

1. Place cubed potatoes in a large saucepan.  Cover with cold water, salt liberally, and bring to a boil over medium heat.  Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary.  Drain potatoes and place in a blender.
2. Return saucepan to heat, lower heat to low, and add garlic and heavy cream.  Heat until garlic is fragrant and cream begins to simmer, then add to blender.  Blend until potatoes are a totally smooth puree.  Add water or skim milk as necessary to even out texture.

For more detail : bit.ly/2xJUP1T

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