French Stew

French Stew

by Lu Bao's Little Chef

4.6 (1)







A home-cooked dish from Provence, South France. The luscious, unpretentious and unpretentiously extracted from various vegetables, but intertwined with the wilderness scenery swaying in the summer sun.
Cookware by: Lubao Double-covered Cookware Picture by: Taiwan Tasty Magazine"


French Stew

1. Cut 5mm thin slices of Ingredient A. Vegetables except tomatoes are soaked in water to avoid oxidation.

French Stew recipe

2. Pour 1 tablespoon of olive oil into the pot, heat the earthenware pot over medium heat, add the chopped onion and minced garlic of ingredient B and fry until fragrant, add dried thyme and red sweet paprika, stir fry, then add tomato paste and stock to reduce Cook until thick and turn off the heat.

French Stew recipe

3. Arrange method 1 vegetable slices in a staggered order, spread them on top of the tomato sauce, drizzle with olive oil, red wine vinegar, and sprinkle with salt, black pepper and dried thyme.

French Stew recipe

4. Continue to heat the earthenware pot and simmer for 15 ∼ 20 minutes, and confirm that the vegetables are cooked and tender.

French Stew recipe


1. The pottery pot is a good helper for stewing dishes. Due to its heat storage during cooking, it can maintain the cooking temperature, accelerate the cooking time, and maintain the heat of the dishes after serving.
2. Tomato paste can be used by chopping fresh tomatoes, but if you use commercially available canned tomato paste, the flavor will be stronger.


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