Beginner's Box: Simple French stews

Jim Hillibish

French cooking sounds complicated, but one of its finest characteristics is simplicity. The French fricassee combines meat tenderizing with effortless gravy plus steamed vegetables in one pot.

Fricassee requires sprinkling the ingredients with salt and pepper seasoned flour, then browning lightly in butter. Covered with bouillon, thin tomato sauce or wine and simmer covered for 45 minutes or until the meat is tender. The resulting stew automatically makes its own sauce.