Alsatian Meat Stew
6 servings
180 minutes
Recipe from the book "Julia Child Cooks with Celebrity Chefs.
1
Remove excess fat and cut the meat into 2 cm pieces. Tie parsley, thyme, and bay leaf together with twine. In a container, place the meat, coarsely chopped onion, herbs, and a clove of garlic (cut in half and remove the core). Add half a teaspoon of salt, pepper to taste, pour in 2 cups of wine, cover it up and refrigerate to marinate for 24 hours.
- Shoulder of lamb: 250 g
- Pork shoulder: 250 g
- Beef shoulder: 250 g
- Bay leaf: 1 piece
- Thyme: 4 sprigs
- Parsley: 8 sprigs
- Onion: 3 heads
- Garlic: 1 clove
- Dry white wine: 750 ml
2
Preheat the oven to 150 degrees. Peel the potatoes and slice them about 1 cm thick. Place half of the potatoes at the bottom of the stew pot. Top with meat and two sliced onions, then cover with the remaining potatoes. Sprinkle a little salt and pepper.
- Potato: 450 g
- Onion: 3 heads
3
Strain the marinade into a pot, add more wine so that the liquid is 2.5 cm above the potatoes. Cover with a lid.
- Dry white wine: 750 ml
4
Mix flour with a small amount of water to make a pliable dough. Roll it into ropes and tightly seal the gaps. Bake in the oven for two and a half hours. Garnish the finished dish with parsley when serving.
- Wheat flour: 0.5 glass
- Parsley: 8 sprigs