What a fantastic flavorful stew perfect for a casual company is coming dinner. I marinated everything, meat and vegetables except the potatoes for two days and then it was just a matter of slicing the potatoes and layering them over the meat and vegetables for a 3-3 1/2 half hour braise at 350º leaving plenty of time to do other things or just relaxing before company comes.
I didn’t do the sealed with dough method, but I did use my favorite crumpled parchment paper cover atop the stew then placed the lid on the Dutch oven this way I am able to check to be sure the liquid level is okay adding more wine if necessary. For the leftovers, I placed the cold stew in a smaller baking dish and topped with fresh slices of bacon and reheated it at 350º uncovered long enough to thoroughly reheat and to crisp up the bacon…fabulous leftovers!
You can serve with a crusty loaf of bread and a favorite garden salad, but for us I made a Lyonnaise style salad with crispy pancetta, a poached egg, and perked up with a lemon and white wine vinaigrette.
(ALSATIAN MEAT AND VEGETABLE STEW) slightly adapted from Saveur, link below
1 lb. boneless beef chuck, trimmed and cut into 1 1⁄2″ pieces
1 lb. boneless pork shoulder, trimmed and cut into 1 1⁄2″ pieces
1 lb. boneless lamb shoulder, trimmed and cut into 1 1⁄2″ pieces
Kosher salt and freshly ground black pepper, to taste
3 cups dry white wine
1⁄4 cup fresh parsley leaves, finely chopped
2 tsp. juniper berries
5 cloves garlic, chopped
2 bay leaves
2 medium carrots, thinly sliced
2 medium yellow onions, thinly sliced
2 small leeks, trimmed and thinly sliced
2 sprigs thyme
1⁄4 cup duck or goose fat (optional) EVOO was just fine
3 lb. Yukon gold potatoes, peeled and sliced or russets
1 lb. thick-cut bacon
1 cup flour, plus more for dusting
Place beef, pork, and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or for 2 days.
Preheat oven to 350°. Rub a 10-qt. Dutch oven with oil or duck fat, if using. Layer marinated meat, potatoes and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in the marinade and arrange the bacon, over the top.
For the dough seal, mix flour and 5 tbsp. water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3 1⁄2 hours. Using a paring knife, carefully break the seal and remove lid to serve.