Category: Beef

12th November 2013

Mirepoix beef stew

Mirepoix is a city in the southwest of France, in the Ariège region. It is also the name given to a certain style of finely chopping vegetables and herbs to go into a soup or stew. I have an old aunt living near that city and when I visit her I usually cook a dish she can keep in her freezer and use for several […]

14th August 2013

Bull stew (Gardiane)

Yes, you read that correctly. Bull stew. A stew made with the meat from bulls, not from cows. Bulls raised for the local bull fighting, roaming in semi freedom in the Camargue area where the bulls are not killed in the fights. The area, dangerously close to the oil refineries and petrochemical plants of Marseille, is known for its free-ranging horses and flamingoes. It is […]

8th April 2013

Provençal beef stew

As Spring is late in coming, I have made some dishes for colder times such as this beef stew, which is a variation on the well-known, but not always well-made, bœuf Bourguignon. These hearty dishes take a lot of time to cook and are often rather fat. However, you control the fat content yourself by using leaner pieces of beef or by cutting away the […]

1st March 2013

Liver with onions

Liver is rich in minerals such as iron and calcium and vitamins A, D, E and K, as well as the B vitamins. But it is also rich in cholesterol and purines so you should not eat it too often. The combination of liver and onion can be found in Italy, France, Britain, the Netherlands and elsewhere. One of the many uses of onion is […]

31st December 2012

Beef ‘soto’ soup

Soto is an Indonesian soup and can be made with various ingredients. Here I used rib of beef, because it was on offer, and a soto spicy mix from the Dutch Koningsvogel brand. You can also make your own soto mix. Rib of beef is rather fat and it is advisable to let the beef broth cool overnight so that you can scoop off the fat the […]

29th October 2012

Pot au feu

The ‘cauldron on the fire’ is a French winter dish with a very long history. The name evokes a large cauldron with water hanging above a wood fire in which meat and winter vegetables are slowly cooked The methods of cooking have changed but in modern France too, this hearty dish remains popular in autumn and winter and supermarkets sell special meat and vegetable packs. […]