Beef Archives : Page 4 of 7 : Ooh La Loire

BEEF SKEWERS WITH DRIED LIME AND SUMAC ONIONS

By Sheila Wilton
March 21, 2022
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Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →

Daube provençale

By Sheila Wilton
January 10, 2022
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Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional … Continue Reading →

CHILLI CON CARNE

By Sheila Wilton
December 19, 2021
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This chilli con carne recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard … Continue Reading →

RHONE MARINER’S STEW WITH ANCHOIADE

By Sheila Wilton
August 8, 2021
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This traditional French recipe combines melt-in-the-mouth beef with roast tomatoes and anchoïade to create an intensely flavourful stew. ….and plenty left over for a sandwich next day. INGREDIENTS 1kg onions, … Continue Reading →

ONGLET WITH RED WINE SHALLOTS

Also known as hanger steak, this cut packs a lot of beefy flavour, and is best cooked rare to keep it tender. A succulent supper for two. Served with SICILIAN … Continue Reading →

ROAST FILLET OF BEEF WITH PROVENCAL TOMAOTES

By Sheila Wilton
April 19, 2021
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Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post. INGREDIENTS A piece of beef fillet … Continue Reading →

SUSSEX STEWED STEAK

By Sheila Wilton
March 22, 2021
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Both Elizabeth David and Jane Grigson like this recipe, which in makes it a good bet. You need an economical cut of beef, a dusting of flour … Continue Reading →

STUFFED ARTICHOKE WITH PEAS AND DILL

Artichokes are, for some, unapproachable, and to think of stuffing them with a ground beef filling takes a bit of a leap of faith but because it’s by Yotam … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.