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1
Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil.
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2
Blue print stew technique: Preheat the oven to 325 degrees.
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3
Season the flour with salt and pepper.
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4
Coat the meat with flour and shake off excess.
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5
Heat the oil in a large flameproof casserole.
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6
Brown the meat, in batches, until browned on all sides.
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7
Remove browned meat to a plate.
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8
Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender.
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9
Return browned meat to seasoning vegetables with juices that have collected on the plate.
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10
Add optional tomato ingredients, bouquet garni and liquid.
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11
Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender.
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12
Remove casserole from oven, remove meat and keep warm, degrease the liquid.
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13
Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored.
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14
Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute.
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15
To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it.
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16
Or cook the garnishes separately.
