This french stewart is the perfect example of what I’m talking about. The stewart is a simple way to get a hearty meal out of the oven, without all the fuss.
The stewart is a simple way to get a hearty meal out of the oven, without all the fuss. The reason it’s so easy is because it’s so delicious. The best part is the way the ingredients are mixed together. There’s no prep, no hassle, and no more waiting for ingredients to get ready.
This whole concept of the French stewart was invented by someone named David Carhart, who had the idea for a stewart style meal-in-a-pulley-type-oven. Its name is derived from the way the ingredients are cooked and the way they are mixed together. It can be made ahead of time, so you can have it on hand for the next time you have to prep food.
But wait, there’s more…
Another version is made with just an ingredient. As in, “I have a beefsteak tomato,” or “I have a cauliflower.” The ingredients are then cooked together and then served, much like a stewart.
I’m glad that Mr. Carhart found the ingredients that made it so awesome. I think that this new “diner recipe” will be a hit with the masses. It’s a meal that can be prepared ahead of time and take less time to cook, and it’s a meal that can be prepared the same night that you’re going to eat it.
French stew is an old, old technique that has been around for years and ages. A few years ago I was given a package of a bunch of ingredients that seemed to be the perfect ones for a french stew. They included a meat cut, a veal cut, and a beef cut. This combination was then cooked and served. The idea that the butcher, the meat cutting, and the cook could all work together in a single dish is a thing of beauty.
A recipe that calls for a beef and veal cut? No problem. I like the beef and veal cut. I also like what the veal cut does to the meat, so I’ll give this a try.
What I’m talking about is a dish called a ‘French Stew’. The name is a bit of a joke, because no one who is familiar with American cuisine would ever say that a ‘French’ stew is what they eat at home. What we eat at home is called ‘Poutine’. For those unfamiliar with these terms, ‘poutine’ is a French dish that is basically cheese curds, potatoes, and gravy.
It’s always pretty good to make yourself a French stew, but that’s the point. If you have a French stew to make your dish that’s something that we’ve all seen, then that’s going to make you a pretty big one to make. We’ve all seen poutine. If you’re going to make a French stew, it’s going to be a little bit easier to make.