Chiard saint-pierrais

Name: Chiard saint-pierrais
Total time: 120 min
Yield: Serves 5
Cuisine: Saint Pierre and Miquelon
Ingredients: 600 g (21 oz) braising beef; 1 kg (2¼ lb) potatoes; 3 onions; 2 carrots; 1 bay leaf; 1 tsp thyme; 1 tbsp oil; 1 pinch pepper

Saint-Pierre beef and potato stew

⏱ 120 minServes 5Medium460 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients5 servings

600 g (21 oz)braising beef
1 kg (2.2 lb)potatoes
3onions
2carrots
1 leafbay leaf
1 tspthyme
1 tbspoil
1 pinchpepper

600 g (21 oz) braising beef
1 kg (2.2 lb) potatoes
3 onions
2 carrots
1 leaf bay leaf
1 tsp thyme
1 tbsp oil
1 pinch pepper

Serves 5. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large Dutch oven (28 cm / 11 in)

1 vegetable peeler

1 paring knife

1 wooden spoon (30 cm / 12 in)

03 — Method

Cut the braising beef into large even cubes and season with salt and pepper before browning them for a good roasted flavor.
Heat the oil in the Dutch oven and brown the beef on all sides for a few minutes until well crusted.
Slice the onions and carrots, add them around the meat and cook for 5 minutes, stirring, until soft.
Peel the potatoes and cut them into large chunks, then add them to the pot with the bay leaf, thyme and hot water to come halfway up.
Cover and simmer very gently for 1½ hours, stirring now and then, until the meat is tender and the potatoes start to break down.
Roughly mash some of the potatoes to thicken the chiard, adjust the seasoning and serve this rustic stew hot, the way they do on the Saint-Pierre docks.