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Aunt Cerise's Stew

Aunt Cerise's Stew

Recipe Book: Yves' Recipe Book

Judith Provost: The recipe for Mom's Stew (Orise Marceau)
Main Course

Ingredients

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Cooking for
4 people

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Preparation


1

Step 1

Brown the meat (with onions) over high heat with butter and oil in the pot. Season with salt and pepper, of course.

2

Step 2

Add water to deglaze. Let the water evaporate and repeat by adding more water to create a small sauce.

3

Step 3

In the end, there should be water at the level of the meat.

4

Step 4

Cover and bake at 350ºF for at least 2 hours. Make sure there is always water around the meat.

5

Step 5

Then add the harder vegetables to cook: carrots, turnip, potatoes. Bake for about 30 minutes. Next, add cabbage and two-color beans. If there is not enough juice, add a small can of tomato juice. Finish cooking and serve. And think of my Aunt Orise.

Notes

<p>She says you must do it with love.</p>

Recipe By

Recipe By

Yves Asselin

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