French as in Dijon not Fries

This past week, the boyfriend drew the country France for our culinary pallets to discover.  I do have to admit that French cooking is one of my favorites to explore with since it is so delicate in many ways, but very complicated in others.

Great chefs like Jacques Pépin, use flavors that are unique to the region they are from.  So many flavors and recipes to try it was hard to narrow it down to just one.  I could have bought fresh French bread and Brie and could have called it a day (that's a treat in itself), but decided on a warmer dish since it was still on the slightly chilly side.

I opted to do a fairly quick stew, but had forgotten the French bread that would've gone well with it.  That didn't stop me though.

French Beef Stew

Ingredients

• 1 1/2 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (14 ounce) can beef broth

Directions

1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.



French Beef Stew

4. Blend in mustard and serve.

Side note: Since I forgot the French bread, I needed to make a quick bread.  I had just gone to the grocery store that afternoon and didn't feel like going out again to just get bread.  I found a recipe for buttermilk biscuits made from buttermilk pancake mix.  It didn't turn out too badly, just a tad on the dry side.

This upcoming week we'll go back in time.  Also, there will be a new twist to the blog come April, so stay tuned.

In the words of Jacques Pépin: "happy cooking."