Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.
Classic French Ham Terrine with Parsley & Garlic🌿
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CHICKEN CORDON BLEU LASAGNA”
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I Saw My Daughter’s Fiancé on a Date with Another Woman the Day before the Wedding and Decided to Teach Him a Lesson
I made this recipe for the first time, and my guests couldn’t wait to get seconds
CAKE WITH PANNA COTTA AND STRAWBERRIES
I’m Positive You Will Not Know What This Is
What happens if you put a glass of coarse salt in the freezer?
