Patricia Wells Alsatian Mixed Meat Stew Recipes

PATRICIA WELLS' ALSATIAN MIXED-MEAT STEW

Patricia Wells' Alsatian Mixed-meat Stew image

This recipe is posted by request. The recipe is called "baeckeofe", which translates as "baker's oven". On Mondays, French Alsatian housewives did the laundry, which left little time to cook. They prepared this stew ahead of time, then in the morning dropped it off to the local baker to cook in his/her ovens. The casserole is traditionally covered with a crust to seal it (like the Greek Kleftiko), but this is an easier and just as delicious version. Prep time includes marinating.

Provided by EdsGirlAngie

Categories One Dish Meal

Time 4h27m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless beef stew meat, cubed
1 lb lamb shoulder, boned and cubed
1 lb pork shoulder, trimmed and cubed
750 ml riesling wine
4 carrots, sliced
2 medium onions, thinly sliced
3 cloves garlic
2 bay leaves
2 tablespoons dried thyme
salt
4 lbs red potatoes, peeled and thinly sliced
1 lb onion, thinly sliced
3 leeks, trimmed,rinsed and sliced
salt and pepper

Steps:

A day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
The next day, preheat oven to 375 degrees F.
In a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
Drain meat, reserving marinade and seasoning; place half of this meat over the vegetables in the casserole and season with salt and pepper to taste.
Repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables.
Pour marinade and seasonings over all.
Cover casserole tightly and bake until meat is very tender, about 3 hours.
When done, spoon off excess fat and serve immediately (and don't forget to remove the bay leaves!).

Nutrition Facts : Calories 790.7, Fat 37.6, SaturatedFat 14.8, Cholesterol 140.1, Sodium 152.4, Carbohydrate 56.8, Fiber 6.9, Sugar 8.6, Protein 40.3

PROVENçAL WHITE WINE BEEF DAUBE

Provençal White Wine Beef Daube image

A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.

Provided by Julia Moskin

Categories soups and stews, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons brandy, eau-de-vie or Cognac
6 pounds boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks
Salt and freshly ground black pepper
2 large onions, thinly sliced
4 carrots, peeled and thickly sliced
4 ounces mushrooms, trimmed and thickly sliced
1 head garlic, cloves separated, smashed and peeled
Grated zest of 1 orange, more for garnish (optional)
2 ripe tomatoes, chopped, or 1 cup canned tomato purée
2 bottles white wine
1 bouquet garni (1 small bunch fresh parsley, 6 to 8 sprigs fresh thyme and 2 bay leaves, tied together or bundled in cheesecloth)
1/2 to 1 teaspoon whole black peppercorns
1/4 cup freshly chopped parsley, for garnish
Small pasta, such as orzo, mezze penne or conchiglie, for serving

Steps:

In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
Place a rack in the center of the oven and heat to 325 degrees.
In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
Serve over hot pasta, garnished with parsley and orange zest, if desired.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram

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