INGREDIENTS FOR QUARANTINE FRENCH BEEF STEW:
– 1 KILO BEEF KALITIRAN CUT 1.5 INCH CUBES ( BEEF SHOULDER BLADE OR BEEF BRISKET OR BONELESS BEEF SHANK)
– 3 MEDIUM ONIONS (QUARTERED)
– 4 CLOVES GARLIC MINCED
– 2 SMALL CARROTS LARGE DICED
– 3 CUPS RED WINE- ONLY USE WINE THAT YOU DRINK.. BAD WINE = BAD STEW.
– 1 ½ TBSP. FISH SAUCE
– 3 LITERS WATER ( MORE IF NEEDED TO TENDERIZE BEEF)
– 2 BEEF CUBES *** add this after adding the red wine***
– 2 TBSP. TOMATO PASTE
– 4 TBSP. FLOUR
– ** STEMS OF MUSHROOMS
– DRIED SHITAKE MUSHROOM JUICE
– 6 TO 8 PCS. SOFTENED SHITAKE MUSHROOMS- SLICED
– 4 TBSP OIL FOR SAUTE
FOR DRIED SHITAKE JUICE AND SOFTENED SLICED SHITAKE MUSHROOMS:
– 6 TO 8 PCS. DRIED SHITAKE MUSHROOMS
– 1 ½ CUP BOILING WATER
FOR CRISPY MUSHROOM AND GARLIC:
– 200 G. OYSTER MUSHROOMS CUT AND SAVE STEMS FOR STEW
– 100 G. ENOKI MUSHROOMS CUT AND SAVE STEMS FOR STEW
– 2 CLOVES GARLIC MINCED
– ½ TBSP OIL
INGREDIENTS FOR THE CREAMY POLENTA:
– 2 CUPS WATER
– ½ CUP POLENTA
– 3 TBSP. PARMESAM CHEESE – GRATED
– ½ CUP COOKING CREAM
– DASH SALT
– DASH PEPPER
– 2 TBSP BUTTER
– ½ CHICKEN CUBE