Beef Stew

You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is very diverse including a wide collection of foods and recipes from national and regional cuisines. France as a matter of fact offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods consist of a collection of breads, savory dishes, desserts & pastries, and some preserved foods. Tasteless breads in the French cuisine consist of Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Beef Stew

Savory dishes consist of Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries consist of Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to look as if a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods consist of Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

Lorraine dishes consist of Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. Alsace specialties consist of Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

Nord-Pas-De-Calais (Artois, Flanders, Hainaut) - Picardy dishes consist of Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

Normandy dishes consist of Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). Brittany specialties consist of Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork evening meal with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

Loire Valley/Central Franch dishes consist of Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties consist of Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RhÔNe-Alpes dishes consist of Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

Aveyron dishes consist of Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

Languedoc dishes consist of Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

Provence/CÔTe D'Azur specialties consist of Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

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Crockpots have by all means; of course become one of the most considerable of all kitchen appliances thanks to their great versatility and ease of use. Creating hearty meals is so much easier with the crockpot and many separate cuts of beef can be used for production incredibly tender, mouthwatering dishes that everyone is sure to love.

There is nothing quite like having a home cooked delicious meal, and especially one that you will not have to spend all day making. With crockpots, you can get all of the ingredients together in the morning and it will ready for you by dinnertime. Alternatively, you can naturally get ready your ingredients the night before and store them in the refrigerator until needed.

Beef Stew

Crockpots can help you to originate savory meals with very itsybitsy attempt on your part. However, there are a few tips you will want to keep in mind for the best results, and especially if you are using other types of recipes that call for baking or cooking in a regular oven.

First, remember that crockpots cook foods with the lid securely in place so you will not need as much water as if you were using the oven or stovetop. Some herbs and spices also lose some of their flavor or intensity when heated in a crockpot. To keep this from happening, naturally check the taste of your stew before it is done or add your seasonings halfway straight through instead of in the beginning.

Try not to "peek" inside of your crockpot as your dish is cooking, as occasion the lid will cause a lot of the heat and steam to fly extending cooking times. Checking once halfway straight through the improbable cook time or near the end to add more seasonings is fine, but do try not to remove the lid more than once.

Recipe for straightforward Crockpot Beef Stew

What You Need

5-pound chuck roast 1 can green beans, drained 1 large can whole or diced potatoes 1 large white onion, finely chopped 16 ounces carrots, sliced 8 ounces frosty corn 8 ounces frosty peas 1 beef stew seasoning packet 5 beef bouillon cubes 5 cups warm water Salt, black pepper, garlic powder to taste

How to Make It

Trim the excess fat from the chuck roast and cut the meat into bite sized cubes or pieces. Add the meat and the rest of the ingredients to the crockpot.

Cook the stew on high until the meat is cooked fully and the vegetables are all tender. Alternatively, if you have eight to 10 hours to wait, cook the stew on the low setting.

You may also want to add a box of soup mix and vary the vegetables you use such as adding tomatoes in place of potatoes.

Some tasty ingredients to use in your crockpot recipes with beef include steak sauce, cans of condensed celery, cream of mushroom, or French onion soups, and a variety of seasonings to taste. You can also use red wine with varied cuts of beef to originate a flavorful stew.

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You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Beef Stew

Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

A Guide To French Food - Some Interesting Facts And Information About French Dishes

James Burrows writes for Holiday Velvet, a website providing listings for Hotels, Villas, Holidays in Paris, France, and Holiday apartment Rentals.

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You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

James Burrows writes for Holiday Velvet, a website providing listings for Hotels, Villas, Holidays in Paris, France, and Holiday apartment Rentals.

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