Beef Archives : Page 2 of 7 : Ooh La Loire

MEATBALL AND MUSHROOM STROGANOFF

This is a really tasty version of the classic stroganoff. Boast tender meatballs, caramelized onions, and toasty mushrooms hanging out in a succulent cream paprika gravy. Enjoy it served … Continue Reading →

CODA ALLA VACCINARA (Oxtail Braised With Celery)

By Sheila Wilton
February 4, 2023
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Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … Continue Reading →

CHILLI GINGER IN RICE WINE

By Sheila Wilton
January 14, 2023
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Finely grate half a thumb sized piece of ginger and mix with 6 tablespoons of rice wine vinegar. Finely chop and deseed a red chilli, add finely sliced … Continue Reading →

BEEF AND GUINNESS PIE

By Sheila Wilton
November 15, 2022
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British Steak and Ale Pie is a classic dish found in most pubs around England. Tender pieces of steak are cooked with vegetables and beer or Guinness then wrapped in … Continue Reading →

STEAK AND KIDNEY PIE

By Sheila Wilton
November 15, 2022
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Make the most of inexpensive cuts of beef for this steak and kidney pie recipe: meltingly tender after long slow cooking. Its both rich and hearty. Tender pieces of beef … Continue Reading →

WIENER SCHNITZEL

By Sheila Wilton
November 7, 2022
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Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected … Continue Reading →

VERMOUTH JUS

By Sheila Wilton
October 24, 2022
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Vermouth Jus. A jus is an intensely-flavoured, meat stock reduction sauce favoured by French restaurants to serve alongside meats and fish. Jus is more savoury and complex in flavour than … Continue Reading →

RICH BEEF STOCK

By Sheila Wilton
October 24, 2022
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Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to … 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.