Vegetables for garniture may be varied, as desired.
Beef Stew with Red Wine
Prepare as in basic recipe, but use 2Î2 pt (1.25 L) dry red wine and 112 pt (750 mL) brown stock instead of 2 qt (2 L) brown stock.
Prepare Beef Stew with Red Wine, using rendered salt pork or bacon fat instead of oil. (Cut the pork into batonnet shapes, sauté until crisp, and save the cooked pork for garnish.) Increase garlic to 2 tbsp (30 mL). Omit vegetable garnish (celery, carrots, pearl onions, tomatoes, and peas) indicated in basic recipe, and substitute lardons (cooked salt pork or bacon pieces), small mushroom caps browned in butter, and boiled pearl onions browned in butter. Serve with egg noodles.
Navarin of Lamb (Brown Lamb Stew)
Prepare as in basic recipe, using lamb shoulder instead of beef chuck. Increase garlic to 2 tbsp (30 mL).
Brown Veal Stew
Prepare as in basic recipe, using veal shoulder or shank. Brown Veal with White Wine
Prepare Brown Veal Stew, replacing 1 pt (500 mL) stock with white wine. Beef Pot Pie
Fill individual casserole dishes with stew and vegetable garnish. Top with pie pastry (p. 980). Bake in a hot oven (400°-450°F/200°-225°C) until crust is brown.
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