Sounds wonderful, just the thing for now in SW France where there is plenty of bottles on the go after les vendanges. And an extra hour of slow cooking time free when the clocks go back!! Thx for this . X
You’re right about not seeing stews and casseroles in restaurants these days. My feeling is that anywhere pitching itself to be a ‘higher’ dining experience thinks that it’s not clever or complicated enough. They want to justify their prices by offering something special. But good tasting homely food can be very satisfying.
I cook these dishes a lot during the colder months. That, and winter clothes, is what I love about the months between November and March.
Languedoc beef stew with red wine, olives and slow-roasted carrots
Sounds wonderful, just the thing for now in SW France where there is plenty of bottles on the go after les vendanges. And an extra hour of slow cooking time free when the clocks go back!! Thx for this . X
For me, these are Saturday dishes, which I start after lunch and as you say leave to bubble away whilst I get on with the rest of the day. Thank you.
You’re right about not seeing stews and casseroles in restaurants these days. My feeling is that anywhere pitching itself to be a ‘higher’ dining experience thinks that it’s not clever or complicated enough. They want to justify their prices by offering something special. But good tasting homely food can be very satisfying.
I cook these dishes a lot during the colder months. That, and winter clothes, is what I love about the months between November and March.
This sounds and looks fabulous Fiona. Love the idea of 'seasoning' with a little fresh wine near the end of the cooking process.
This looks so delicious Fiona and just what I fancy atm
i have some stewing beef in the freezer - now i know what I will do with it, thank you!