4 french ham stew Recipes

olive oil (not extra-virgin), veal stew meat, shallots, diced, garlic cloves, diced, wild mushroom, sliced (a mixture of shiitake, oyster and cremini is ideal), dry sherry, beef stock, fresh thyme, prosciutto (jambon de bayonne) or 2 slices french ham (jambon de bayonne), unsalted butter, at room temperature, all-purpose flour, heavy cream

shallots, thinly sliced, garlic cloves, minced, carrots , cut into about 1/4 inch thick slices, chopped baked ham, orange peel, about 1/2 inch thick and 3 inches long, bay leaf, lean boneless beef chuck roast, all-purpose flour, whole black peppercorn, dried thyme, dried sage, balsamic vinegar, dry red wine or 3/4 cup beef broth, brandy (optional), all-purpose flour, butter or 2 tbsp margarine

dried cannellini or great northern beans, extra-virgin olive oil, chopped onion, sliced leek (about 1 large), garlic cloves, chopped, no-salt-added chicken stock, dried herbes de provence, cross-cut smoked ham hock (about 8 oz), bay leaf, red potatoes, cubed, turnip, cubed, carrot, cubed, sliced savoy cabbage, chopped fresh flat-leaf parsley, chopped fresh thyme, cider vinegar, kosher salt, freshly ground black pepper, country bread, toasted, garlic clove, halved, butter, softened