Mix in the stock, flour, tomato puree, horseradish and bay leaf. Bring the stew to a boil and then turn the heat down to low so it is simmering. Next, crumble up and dampen a piece of baking paper ...

Finally, fold in the stock, flour, tomato puree, horseradish, and throw in a bay leaf. First, bring the stew to a boil and then reduce the heat to low so it simmers. Crumble up a piece of damp ...

Navarin d’agneau printanier, a lamb stew with fresh vegetables ... garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.

Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.

In a large pot or deep skillet, brown stew meat in olive oil until browned on all sides. Add in onions, carrots, garlic, and spices, including Bay Leaf. Cook another 5 minutes or so. Deglaze pan ...