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a French girl cuisine

a French girl cuisine

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Braised beef cheeks recipe with sweet potatoes and quinces

22 May 2013 · Natacha 4 Comments

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Braised beef cheeks recipe with sweet potatoes and quinces

This recipe is definitely an original stew. I told you before; but stews are my favourite recipes when I have guests coming over. Everything is ready before anyone is coming, easy. Then you got plenty of time to spend with your friends during aperitif. If somebody is late, doesn’t matter. A stew can cook 30 minutes more usually. That’s even better. This is also a dish that you can prepare one day before. It will taste even better. I served this stew together with a potatoes purée. Make a puit in the center of mashed potatoes and fill it with some stew sauce. Your children will love it! And you too!

I found this recipe on SAVEURS, hors serie n°17, winter 2014 by Audrey Cosson. Delicious!

Braised beef cheeks recipe with sweet potatoes and quinces
Braised beef cheeks recipe with sweet potatoes and quinces
Braised beef cheeks recipe with sweet potatoes and quinces
Braised beef cheeks recipe with sweet potatoes and quinces
Braised beef cheeks recipe with sweet potatoes and quinces

Braised beef cheeks recipe with sweet potatoes and quinces

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 4 hrs 20 mins
Servings 4 people

Ingredients
  

  • 1 kg beef checks 2 checks or 2.2 pounds
  • 40 gr butter 1.42 oz
  • 1 tbsp olive oil
  • 2 carrots
  • 2 onions
  • 4 cloves
  • 4 garlic cloves
  • 1 branch of celery
  • 1 tbsp flour
  • 50 cl red wine 2 cups or 1.7 oz
  • 50 cl chicken bouillon 2 cups or 1.7 oz
  • 1 bouquet garni
  • 1 tsp caraway
  • salt
  • pepper
  • 700 gr sweet potatoes 1.54 pounds
  • 1 tbsp quince jam

Instructions
 

  • Peel and cut onions in 4 parts. Stud onions with cloves. Peel garlic. Peel and slice carrots and celery. Reserve.
  • Melt butter on a large casserole dish on medium heat. Add 1 tablespoon of olive oil. Brown beef checks on both face. Remove and reserve.
  • Sauté onions, garlic, carrots and celery for 8 minutes. Add beef checks. Coat ingredients with flour and add red wine. Scrape bottom using a wood spatula. Bring to a boil and reduce quantity by half.
  • Add chicken bouillon, caraway, bouquet garni, salt and pepper. Leave to cook for 3 hours on low heat.
  • Peel, slice and wash sweet potatoes.
  • Add sweet potatoes and quince. Leave to cook for another hour.
  • Remove bouquet garni and serve.

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Beef, French food, Main course, Meat, Salty, Winter recipes

Previous Post: « Homemade mashed potatoes
Next Post: Cannelés – dried tomatoes, basil & parmesan »

About Natacha

My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life!

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Comments

  1. cookinginsens says

    2 February 2015 at 20 h 12 min

    Pretty plate.

    Reply
    • a French girl "cuisine" says

      7 February 2015 at 10 h 42 min

      Thanks Rosemary. That’s hard to find others with the same style… Hope will find others soon!

      Reply
  2. Our Growing Paynes says

    4 February 2015 at 14 h 22 min

    This looks delicious, so warming and full of flavour.

    Reply
    • a French girl "cuisine" says

      5 February 2015 at 6 h 13 min

      Thank you very much Virginia!

      Reply

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