Meat

carrots • onions • butter (50 grams) • thick sour cream (4 tablespoons, about 60 grams) • nutmeg • Chopped parsley, to taste • salt • pepper • chicken breast (400 grams) • ground sausage (400 grams) • butternut squash • potatoes •

veal or lamb (about 600 grams) • canned chickpeas, drained (about 100 grams) • ground meat (about 300 grams) • tomato • garlic cloves • tomato paste • Derssa (North African spice blend) • Salt and pepper • Sweet paprika (or hot paprika if you like it spicy) • ras el hanout • caraway • Fresh parsley

pie crusts • eggs • About 14 oz (400 g) sausage meat • About 14 oz (400 g) ground pork (for pâté) • potatoes • onion • garlic • large shallot • chopped parsley (about 1/2 glass) • Salt and pepper • butter

veal stew meat (blanquette de veau) • sweet white onion (such as Italian white onion) • garlic • carrots • small new potatoes • smoked pork belly (about 350 grams) • lard (about 1 oz or 30 grams) • vegetable broth (about 10 fl oz or 300 ml) • dry white wine (such as Pinot Gris, about 8.5 fl oz or 250 ml) • cornstarch • bay leaves • fresh thyme •

beef stew meat (about 1 kg) • carrots • large potatoes • onions • garlic • beef broth (about 700 ml) • red wine (about 240 ml, such as Côtes du Rhône) • olive oil • bay leaves • dried thyme • Salt and pepper

rice (about 500 grams) • veal stew meat (about 1 kg, from a less tender cut) • butter (about 40 grams) • carrots, diced (about 200 grams) • green peas (about 50 grams) • turnip, diced (about 50 grams) • onions (about 300 grams) • Salt • White pepper • Nutmeg • Bouquet garni (a bundle of herbs)

pork stew meat (about 1 kg) • onion, chopped or sliced • large carrots • canned mushrooms (about 400 grams) • Olive oil • veal stock powder • Salt and pepper • thyme • water (about 150 ml) and 2/3 cup dry white wine (about 150 ml) • flour • crème fraîche (or sour cream)

ground meat (chicken, beef, etc.) (about 400 grams) • garlic • soy sauce • sugar • leek (white part only) • scallions • egg • cornstarch • sunflower oil • toasted sesame oil • Ground ginger • Salt, pepper

ground meat (200 g) • shallot • fresh parsley and mint • paprika, pepper, salt, and turmeric • egg yolk plus 1 teaspoon brewed coffee • finely chopped carrot • eggs

veal stew meat or veal chops (about 500 grams) • egg yolks • carrots (purple carrots used here) • leeks (white parts only) • celery stalks • onion • shallot • garlic clove • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • heavy cream • dry white wine •

turkey stew meat (about 1 kg) • dry white wine (about 240 ml) • Dijon mustard • butter (about 25 grams) • bacon pieces (about 100 grams) • all-purpose flour • mushrooms, sliced (about 150 grams) • crème de cassis (about 60 ml)

veal stew meat, cut into medium cubes (about 1500 grams) • onion • whole cloves • carrots • large bouquet garni (bundle of herbs) • butter (about 30 grams) • all-purpose flour (about 20 grams) • Button mushrooms (optional; I love them so I add plenty) • Juice of half a lemon • eggs

olive oil (50 ml) • beef stew meat, cut for Bourguignon (400 g) • red or yellow onions • garlic cloves • flour • Burgundy red wine (350 ml, about 1/2 bottle) • Salt and pepper • water (300 ml) • beef bouillon powder or veal stock powder • crushed tomatoes • leek leaves (about 6 inches long) • bay leaves •

beef stew meat, cut into large cubes (about 1 kg) • large onion, thinly sliced • large carrots • white mushrooms, cleaned and sliced (about 500 grams) • smoked bacon, diced (less fatty than traditional lardons) (about 200 grams) • red wine (about 350 ml) • beef stock (mix 3 teaspoons beef base with 3/4 cup water) (about 200 ml) • heaping tablespoons all-purpose flour • Bouquet garni, salt, pepper, olive oil

beef stew meat (about 1.2 kg) • fresh or frozen mushrooms (about 250 g) • small onions • smoked bacon or pancetta, diced (about 250 g) • red wine (1 liter) • sugar cubes • bouillon cube • Salt and pepper • cornstarch (maizena) dissolved in a little water • Butter

beef stew meat (about 300 g) • bacon pieces (about 35 g) • mushrooms (about 75 g) • medium carrot • large onion (or 3 pearl onions) • small bouquet garni (thyme + bay leaf) • small bunch of parsley • Burgundy red wine (about 250 ml) • flour • salt • pepper • olive oil

About 2.2 lbs beef stew meat (about 1 kg) • tablespoons of flour • Smoked bacon or pancetta • small carrots • onion • squares of dark chocolate • About 2 cups red wine (about 2 cups or 500 ml) • Oil • Salt, pepper • Bouquet garni (a bundle of herbs such as thyme, bay leaf, and parsley) • bouillon cube

beef stew meat (about 800 grams) • butter • shallot • carrot • bouquet garni (bundle of herbs) • bacon (about 100 grams) • white mushrooms (about 200 grams) • red wine, such as Côtes du Rhône (750 ml) • water (750 ml) • heaping teaspoons beef stock concentrate • flour

beef stew meat (500 grams) • small onions • carrots • beef broth (about 300 ml) • red wine (about 300 ml) • Bouquet garni (bundle of herbs) • Salt, pepper • flour • butter, divided • mushrooms • garlic

pork or veal paupiettes (stuffed meat rolls) • carrots • mushrooms (about 250 grams) • Shallot and garlic • sunflower or canola oil • Salt, pepper, water

veal stew meat (500 g) • fresh mushrooms (200 g) • carrot • leeks (white parts only) • onion • shallot • celery stalk • garlic clove • butter (about 30 g) • butter for beurre manié (about 10 g) • all-purpose flour for beurre manié (about 10 g) • sour cream or crème fraîche •

Leftover meat and vegetables from a pot-au-feu • potatoes for mashing (about 1 kg) • milk (1 liter) • garlic • tomato paste • beef stock concentrate • water (about 120 ml) • large onion

beef stew meat (about 600 grams) • leeks • carrots • potatoes • onions • bouquet garni (bundle of herbs) • whole clove • Coarse salt • Black pepper • beef bouillon cube

veal stew meat, cut into medium cubes (about 1 kg) • onion • carrots • vegetable bouillon cube • mushrooms • crème fraîche (or sour cream) • egg yolk • dry white wine (about 250 ml) • all-purpose flour • water (about 475 ml) • Salt and pepper • Butter

Belgian endives (about 800 grams) • veal stew meat (about 600 grams) • heavy cream (about 400 ml) • garlic or 1 onion • Salt • Pepper • Olive oil

meat (choose a lean cut, a fatty cut, and a gelatinous cut) (500 g) • marrow bones • carrots • potatoes • turnips • celery stalks • leek • onion • garlic cloves • bouquet garni (mixed herbs) • fresh parsley • whole cloves •

veal stew meat (about 500 grams) • onion • whole cloves • carrots • -inch piece of leek (white part only) • garlic clove • bouquet garni (bundle of herbs) • white mushrooms (about 150 grams) • lemon • all-purpose flour (about 40 grams) • butter (about 40 grams) • Salt and pepper •

turkey meat (such as turkey oyster) • spring onions • flour or cornstarch (20 grams) • bay leaves • garlic cloves • olive oil • white mushrooms (about 250 grams) • tomato paste • small new potatoes • shelled green peas (about 350 grams) • baby carrots • baby turnips •

veal stew meat, cut into cubes (about 900 grams) • carrots • leek (white part only) • white onion • white mushrooms (about 250 grams) • rice flour, divided • gluten-free bouillon powder • Herbes de Provence • whole cloves • olive oil • egg yolk • soy cream (about 1/2 cup or 120 mL) •

beef stew meat (about 500 grams), such as chuck or round, cut into cubes • large carrots (use more if they are thin) • white onion • bay leaves • bouquet garni (bundle of fresh herbs such as thyme, parsley, and rosemary) • Salt and pepper • tomato sauce • water (about 240 ml) • cornstarch (Maizena)