We were initially attracted to this as it is marinated in Riesling, a favoured grape in our house, plus the unusual combination of three meats plus bacon. Classically country French in style, this has no airs or graces in appearance, but is jam packed full of flavour and richness. It serves loads of people and we’d suggest having a side of greens. Also, like many other long cooked stews this tastes great the following day and freezes well.
Wine Suggestion: Courtesy of a very generous friend who came to dinner, we were treated to a delightful comparison of two old bottles of Rene Rostaing’s Côte Rôtie: the La Landonne and Côte Blonde. Both an excellent match to the dish and lovely wines. The Côte Blond was the favoured bottle, but both showed very well. We’d recommend searching for a good Syrah if something of this calibre doesn’t come to hand. Thanks David for these bottles!
Alsatian beef, lamb and pork stew – serves 8-10
- 750g boneless pork belly, cut into 4cm cubes
- 750g boneless lamb shoulder, cut into 4cm cubes
- 750g chuck steak, cut into 4cm cubes
- 2 onions, sliced
- 250g carrots, sliced
- 2 leeks, cut in half lengthways, washed and sliced
- 500ml Sylvaner or Riesling white wine
- 2 kg potatoes, sliced into 5mm thick rounds
- 100g unsmoked bacon, cut into 1cm pieces
- 250ml beef stock
- a handful of flatleaf parsley, roughly chopped, to garnish
Place all of the meat (but not the bacon), onions, carrots and leeks in a large non-metallic bowl and pour over the wine. Cover and leave in the fridge overnight.
Heat the oven to 190C/Fan 170C.
Arrange a quarter of the sliced potatoes over the base of a very large casserole dish.
Drain the meat and veg in a colander over a bowl and reserve the liquid.
Scatter some veg over the potatoes, then add som bacon pieces and chunks of meat. Season with salt and black pepper, then add another layer of potato, more veg, bacon, meat and seasoning. Keep layering like this and finsih with a final layer of potatoes. Don’t be tempted to hold back on the salt as the dish needs liberal seasoning (about 2tsp in total).
Pour over the reserved marinade juices and beef stock, then cover the casserole with a tight lid and put in the oven.
Bake for about 3 hours or until the meat is tender. Garnish with chopped parsley and serve.
(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)
Jono & Jules do food & wine 