Meat Stew with Figs is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries. This is the Refika version of Moroccan Tajine, cooked in earthenware pots, of the French Boeuf Bourguignon (Julia Child’s most famous dish) and the juicy meat cooked in Southeast Turkey.
In addition, I want to teach you how to cook big chunks of meat like turkey, and chicken in such a lovely way and gorgeous every time you made it.
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Let us know what you think of today’s Meat Stew with Figs tips, tricks, and hacks!