It’s rustic, deeply flavorful, and built on simple ingredients: tomatoes, garlic, herbs, olive oil, olives and tender pork. This is the kind of dish French home cooks make on repeat – no fuss, just real food.

What Is Provençal Pork Stew?

“Provençal” refers to the style of cooking from Provence, a sunny region in the south of France known for its Mediterranean flavors.

Cooking a “Provençal-style” meat or fish means you’ll almost always find tomatoes, garlic, olive oil, Herbs de Provence, olives and summer vegetables like bell peppers or zucchini.

This Provençal pork stew is a hearty, slow-simmered dish where pork is cooked in a tomato-based sauce with peppers, white wine and herbs. It’s simple, rustic and packed with flavor.

If you’d like to explore more Provençal cooking, try my Chicken Provençal, Cod Provençal and my round up of Classic Provençal Recipes to try with everything you need to create a Provençal menu from olive tapenade to stuffed tomatoes.

Why You’ll Love This Dish

• Big flavor, simple ingredients: This recipe requires simple and seasonal ingredients. Nothing fancy, just good technique
• Perfect make-ahead meal: This pork dish reheats beautifully, and I think it tastes even better the next day
• One-pot friendly: less cleanup, more enjoyment!
• Comforting but not heavy: No cream nor flour needed. The sauce is just based on fresh produce and a splash of white wine.
• Flexible serving options: Serve it with rice, polenta, or crusty bread.

This is the kind of recipe that feels impressive but secretly isn’t.

Ingredients You’ll Need for This Provençal Pork Stew

This dish is all about simple ingredients that work together.

• Pork – You’ll need about 2lbs of pork. Choose a cut that’s ideal for slow cooking, like pork shoulder or pork butt. Both these cuts come from the pork shoulder; you can read this interesting article here if you’re ever confused. Avoid lean cuts like pork loin as they tend to dry out and become tough when simmered.
• Salt – Salt the pork at least 30 minutes before cooking. This helps the seasoning penetrate the meat and improves both flavor and texture.
• Olive Oil – Used for searing the pork and building the base of the stew. A good extra virgin olive oil adds authentic Mediterranean flavor.
• Onion & Garlic – These form the aromatic base of the sauce and brings depth to the dish.
• Tomatoes – Fresh tomatoes are best for a lighter, more traditional Provençal flavor. Roma or plum tomatoes work especially well. If tomatoes aren’t in season, good-quality canned tomatoes are a great substitute.
• Herbs de Provence – This classic blend of dried herbs (typically thyme, rosemary, oregano and sometimes lavender) gives the dish its signature Provençal character. You’ll find it in most grocery stores in the spice aisle.
• Black Pepper & Paprika – Simple seasonings that add warmth and balance to the sauce.
• Tomato Paste – Just one tablespoon intensifies the tomato flavor and gives the sauce a richer color and body.
• Bell Peppers – This recipe uses plenty of peppers (4 total), which pair beautifully with pork. A mix of red, yellow, and green adds both sweetness and color, but feel free to use what you have on hand.
• Water & Dry White Wine – These create the cooking liquid for the stew. Use a dry white wine like Sauvignon Blanc. The wine adds acidity and depth without overpowering the dish.
• Green Olives – Added at the end for a salty, briny contrast that brightens the whole stew.

Step-by-Step Instructions

Here’s a quick overview of how to make this recipe, with step-by-step photos to guide you. If you have any questions, feel free to leave a comment below!

1. Prep & sear the pork: Cut the pork into chunks. Salt, and let sit 30 minutes. Then, brown pork in batches (3 min per side). Set aside.
2. Cook aromatics, tomatoes & spices. Sauté onion and garlic until soft. Stir in tomatoes, herbs, spices and tomato paste. Cook 5 min.
3. Add peppers. Cook sliced peppers for 3 minutes.
4. Combine. Return the pork. Add wine and water. Stir and simmer with lid on for 35-40 minutes.
5. Finish. Add olives, simmer uncovered 20–30 min until tender.

Cooking Tips for the Best Provençal Pork

• Don’t skip the sear: this is where most of the flavor comes from. Golden brown = depth.
• Use real tomatoes if possible: fresh tomatoes give a lighter, more authentic Provençal taste. But canned can work in a pinch, if tomatoes aren’t in season.
• Choose the right wine. Go for a dry white wine (like Sauvignon Blanc). If it’s good enough to drink, it’s good enough to cook with.
• Let it simmer gently. No boiling! You just want the sauce to simmer low and slow to keep the pork tender.
• Make it ahead: Like many stews, this one tastes even better the next day.

Frequently Asked Questions

What makes it “Provençal”?

It’s all about the combination of olive oil, tomatoes, garlic, herbs, olives and slow cooking to build these classic flavors from southern France.

Can I use a different cut of pork?

I highly recommend sticking with pork shoulder or butt: they work best because they become tender when simmered. Avoid lean cuts like pork loin.

Can I skip the white wine?

You can, but keep in mind the wine adds nice acidity and depth. Substitute with equal amount of water, plus a splash of lemon juice for acidity.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. It reheats beautifully.

Can I freeze this stew?

Absolutely. Freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently.

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce
• French Pork and Lentil Stew (Petit Salé)

Easy Provençal Pork Stew

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2lbs (900g) pork shoulder or butt
½ tsp salt (plus more for salting the meat)
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
1lb (450g) tomatoes, cubed
1 tbsp Herbs de Provence
½ tsp freshly ground black pepper
½ tsp paprika
1 tbsp tomato paste
4 bell peppers (2 red, 1 yellow, 1 green), cored and sliced into strips
100ml water
100ml dry white wine
½ cup green olives, pitted

Instructions

1. About 30 minutes beforehand, take the pork out of the fridge. Slice into “stew sized” chunks (about 3-4cm/ 1.2-1.5-in), salt the pork and set aside, to allow to warm closer to room temperature.
2. In a large skillet or large Dutch oven, heat up to olive oil over medium heat. Working in batches, add the pork cubes and sear them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t sear properly. It should take about 2 batches to sear all the pork. Transfer the pork cubes to a separate bowl or plate. Do not wash the bottom of the pan.
3. Lower the heat to medium-low. Add the onion and garlic and sauté for about 2-3 minutes until fragrant and translucent. Add the cubed tomatoes, Herbs de Provence, salt, black pepper, paprika and tomato paste. Stir and cook for about 5 minutes, until the tomatoes soften.
4. Add the bell peppers, stir and cook for 3 minutes – just enough to soften the pepper slightly.
5. Add the pork cubes back into the skillet, stir and add the wine and stock.
6. Bring to a slow simmer, cover and cook for 35-40 minutes. Take the lid off, stir in the green olives and continue to simmer (lid off) for 20-30 minutes longer, until the sauce starts to thicken slightly and the pork is tender enough to cut with a fork. Taste the sauce and add more salt (if necessary) to your liking.
7. Serve in a shallow bowl over rice, polenta – or just on its own.

The post Easy Provençal Pork Stew (French Pork Stew with Tomatoes, Peppers & Herbs) appeared first on Pardon Your French.

If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.

Whether for festive celebrations or leisurely Sundays, it’s a dish that invites you to savor every moment while the stovetop works its magic.

What is a Beef Daube?

Beef Daube is a traditional beef stew hailing from the sun-kissed region of Provence. This classic French dish combines tender cuts of beef with robust red wine, simmered with carrots, onions and an aromatic blend of herbs like bay leaves, thyme and rosemary. The dish is similar in spirit to the more widely known Boeuf Bourguignon, but has a distinctive Provençal flavor profile, with the inclusion of ingredients like herbs, spices and even black olives.

A Beef daube is traditionally cooked in a clay pot called a daubière, which has a unique shape that allows for slow, moist cooking. However, a heavy Dutch oven or any large, lidded pot works well for modern cooking. The slow cooking process allows each ingredient’s flavor to deepen, creating a stew that’s both rustic and refined.

What truly sets Beef Daube apart from other stews is its unique flavor profile, created using orange peels, cloves and juniper berries. They lend an unmistakable earthy warmth and a festive flair.

Traditionally served during festive occasions in Southern France, a Beef Daube brings a taste of Provençal charm to your table, making it a wonderful addition to any cold winter night or holiday meal. If you’re looking to add a touch of French warmth and sophistication to your menu, this dish is one to savor!

Why you’ll love this Beef Daube recipe

• Slow-cooked for maximum flavor and tenderness: The long cooking time and the combination of ingredients produce a complex, rich flavor. The beef becomes tender, almost melting in texture, and the flavors of the wine, herbs and spices meld into a robust and satisfying dish.
• A make-ahead dish that’s perfect for special occasions: this is a tremendous recipe for hosting! With the chopping and marinade done a day ahead, half the work is already complete. The next day, just brown the beef, add the marinade, and let it simmer for 3 hours—leaving you free to prep other dishes or relax before guests arrive.

Ingredients needed for an authentic Beef Daube

An authentic French Beef Daube recipe uses simple ingredients, but yields complex, layered flavors. Here is a closer look at the ingredients you’ll need for this stew recipe.  

• Stewing beef. Collagen-rich cuts like beef chuck are best. Don’t use a lean cut! Read my recommendations below for which cut to buy.
• Lardons. A traditional daube typically includes “lardons”—small strips of cured pork belly that are widely used and easily found in grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short, matchstick-sized pieces. Alternatively, thinly sliced pancetta is a good substitute.
• Flour. Once cooked, the beef is sprinkled with some flour which will help build the thickness of the daube sauce.
• Red wine. For the marinade and to build the sauce, a dry and fruity red wine is preferred such as Pinot Noir, Merlot or Cabernet Sauvignon. The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 
• Vegetables. Carrots, celery, onions and garlic are the traditional vegetables used in a Beef Daube.
• Spices. Cloves and juniper berries bring warmth and a very unique flavor to this beef stew.
• Herbs. Thyme, rosemary and bay leaves are added for a rich aromatic profile.
• Orange peels. Fresh orange peels add brightness and balance the richness of the stew.
• Tomato paste. A dollop of tomato paste deepens the sauce color and flavors.
• Black olives. Finally, black olives are stirred in close to the end of cooking. They bring delightful bursts of brininess that balances beautifully with the warmth of the spiced, citrus-infused sauce.

What cut of beef to use for a Daube?

Collagen-rich cuts are best since they remain juicy, tender and flavorful after long, slow cooking. Here are my recommendations:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

I suggest avoiding pre-packaged, pre-cut beef, as it’s often too lean and unlikely to become tender when cooked. Instead, visit your butcher or deli counter and ask for a well-marbled piece—one with plenty of white fat streaks running through the meat. You can trim some extra fat after, but not too much: fat helps keep the meat tender. 

Slice the beef into 1 ½ to 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

How to make Beef Daube: step-by-step instructions

1. Marinate the Beef: In a large bowl, combine the beef chunks with red wine, garlic, onion, carrots, celery, orange peel, spices and herbs. Cover and refrigerate for at least 6 hours, preferably overnight. This step infuses the beef with flavor and tenderizes it.
2. Cook the lardons (bacon strips): In a heavy pot (like a Dutch oven), cook the lardons until crisp. Reserve.
3. Prepare the Daube: Remove the beef from the marinade and pat dry. Reserve the marinade and veggies. In the same pot as the previously cooked lardons, heat olive oil over medium heat. Add the beef chunks, searing until browned on all sides.
4. Combine and braise: Add the rest of the marinade (wine and vegetables). Stir in the tomato paste and bring to a simmer. Cook for 2h30 to 3 hours until the beef is tender.
5. Final touches: Add the black olives and continue cooking for 30 minutes. Taste and adjust seasonings if needed. If you’d like a thicker sauce, remove the lid and let it cook for an additional 30 minutes.

Frequently asked questions

What is the difference between Beef Daube and Beef Bourguignon?

While both are French beef stews, Beef Daube originates from Provence and traditionally includes orange zest, which adds a subtle citrus note. Beef Bourguignon, on the other hand, comes from Burgundy and is typically cooked with Burgundy wine and mushrooms. 

What red wine should I use for Beef Daube?

For the marinade and sauce, opt for a dry, fruity red wine. Steer clear of overly sweet varieties, as they can dominate the dish’s flavor. My recommendations include Pinot Noir, Merlot, or Cabernet Sauvignon. The richer the wine’s body, the more depth and intensity it will bring to the sauce. There’s no need to splurge on an expensive bottle, but choose one you’d enjoy drinking—it truly elevates the dish. And forget about those “cooking wines” from the grocery store!

Can I make Beef Daube in a slow cooker?

Absolutely! After browning the beef, transfer everything to a slow cooker. Cook on low for 7–8 hours, or until the beef is tender.

Can I make this recipe ahead?

Certainly! A Beef Daube is an ideal dish to prepare in advance, as its flavors deepen beautifully overnight. Allow it to cool completely before refrigerating, and gently reheat on the stove when you’re ready to serve.

How do I store and reheat Beef Daube?

Beef Daube stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You’ll find that the flavors deepen and improve after a day or two.

Audrey’s tips for the perfect Beef Daube

• Marinate the beef overnight for extra flavor: The red wine marinade is a key step in infusing rich flavors into the beef. If you can, marinate overnight for the best results.
• Make sure you pat the beef dry properly before cooking: When you take the beef out of the marinade to cook it, make sure you thoroughly pat dry each cube with paper towel. This is key to acheive a nice browning of the meat. 
• Use quality red wine: While you don’t need an expensive bottle, choose a red wine you enjoy drinking.
• Don’t skip the orange peel: This touch of citrus brings out the other flavors and gives Beef Daube its signature Provençal twist. When peeling the orange, make sure you don’t get the white part (flesh) of the peel – only the outer orange layer. The white flesh gives an unpleasant bitter note that’s best to avoid.

Serving Suggestions

Beef daube is often served with crusty bread, boiled or mashed potatoes, polenta or even a simple green salad to balance the richness of the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta. 

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French Stews and Braises you may like: 

• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• French-style Braised Oxtail
• Braised Pork Loin with Prunes
• Beer-Braised Pork Shanks

French Beef Daube (Traditional Provençal Stew)

Print Recipe

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2.2lbs (1kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper
1.65 lbs (750g) carrots, peeled and chopped in sticks
1 large celery stalk, cut in large sticks
2 onions
8 cloves (the spice)
4 garlic cloves, peeled and crushed
5 juniper berries
4-5 sprigs of thyme
2 sprigs of rosemary
4-5 bay leaves
3 strips of fresh orange peel (just the peel, avoid the white pith as best you can)
3 cups (750ml) red wine
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
2 tbsp all-purpose flour
1 tbsp tomato paste
1/3 cup black olives

Instructions

1. Place the stewing beef cubes in a large bowl/dish. Season with salt and pepper generously. Add the chopped carrots and celery. Peel the onions and slice them in quarters. Poke a clove into each onion quarter and add the onions to the bowl/dish with the beef. Add the juniper berries, sprigs of thyme, rosemary, bay leaves and orange peels. Add the red wine; it should almost cover all the ingredients. Cover with plastic film and refrigerate overnight.
2. The next day, take the beef marinade out of the fridge 1 hour before you start, to allow it to warm to room temperature. Take the beef cubes out of the marinade and pat them dry with paper towel.
3. Heat up a large Dutch-oven over medium heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
4. Add the olive oil to the Dutch-Oven. When sizzling, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly.
5. When the beef is nicely seared, sprinkle with flour and stir until the beef cubes are all covered and the flour is mostly wet.
6. Add the marinade (vegetables, red wine, herbs and spices) and cooked lardons. It should barely cover the beef cubes. Add the tomato paste and stir to combine. When the liquid begins to boil, turn the heat down to medium-low and cover with a lid. Simmer for 2 hours.
7. Add the black olives and cook for 30 more minutes.
8. Check the texture of the beef – it should be fork-tender. If it is still too tough, continue cooking for up to 30 extra minutes.
9. Discard of herbs and loose spices, and serve.

The post French Beef Daube (Traditional Provençal Stew) appeared first on Pardon Your French.

Embrace this Spring classic, fit for Easter celebrations or any festive gathering!

What is a Lamb Navarin stew (Navarin d’Agneau)?

Lamb Navarin is a classic French stew that showcases the rich taste of lamb with the sweetness of vegetables, stewed in a light broth flavored with herbs and spices.

Like most rustic French recipes, the choice of vegetables and fixings may vary slightly depending on the cook, the region or the season. But this recipe is particularly popular during Spring, which is coincidentally lamb season. Also as such, it is often made with spring produces like turnips, carrots, peas and new potatoes.

This recipe is known for being a maintstay in French cooking schools, as it is a great introduction to how to build a French stew. First, you brown the meat. Then you add vegetables in a specific order. Finally, you add liquid and slow-cook everything together until the meat falls apart and the flavors meld.

In my books, this is one of the staple French stews to have in your cooking repertoire, along with the Beef Bourguignon and the Coq Au Vin.

The History behind the dish

It is said the name “Navarin” originates from the 1827 Battle of Navarin in the harbor of Navarin, Peloponnese, during the Greek War of Independence. It was a significant victory for the French, Russian and English coalition against the Turkish-Egyptian fleet of the Ottoman Empire.

To celebrate, French admiral Henri de Rigny instructed his chef to prepare a lavish dish for his soldiers. Drawing inspiration from local Turkish-style cuisine, the chef used lamb and an array of colorful vegetables to craft a deliciously saucy dish for the occasion – giving birth to the now famous recipe. 

Why you’ll love this recipe

A Lamb Navarin is a fairly easy, one-pot stew recipe that boasts loads of vegetables. In fact, it boasts more vegetables than your classic stew, which I love!

I also love that the sauce is made with a combination of white wine and stock, making for a lighter stew, compared for instance to a Beef Bourguignon – which is made with red wine and a touch heavier.

So, if you’re looking for a one-pot stew recipe that is comforting and hearty, but lighter than your classic beef stew, you’ll love this one!

Ingredients you’ll need for this Lamb Navarin Stew (Navarin d’Agneau)

Like many stews, lamb navarin requires patience and care, but no difficult techniques nor ingredients. Here is a detailed look at the ingredients needed.

1. Lamb. Lamb shoulder is often considered the best cut for stews. It has a good amount of marbling, which adds flavor and keeps the meat moist during the slow cooking process. Ask your butcher to trim the larger fat pieces and to cut the meat into 2-inch (5cm) chunks – slightly larger than for your classic beef stew.
2. Vegetables. Onions, carrots and turnips are staples of a Lamb Navarin. When making it in the Spring, new potatoes, pearl onions and peas are also included, adding variety and color to the stew. Note that you can use fresh or frozen peas. Lastly, while some recipes call for simmering the pearl onions in the stew, I prefer to cook and caramelize them on the side to add delicious bursts of sweetness.
3. Tomato paste and flour. These two ingredients are used to thicken the sauce.
4. Stock. For the broth, opt for a low sodium chicken or vegetable broth.
5. White wine. Along with the broth, white wine is added to create the liquid in which the meat and vegetables stew. Choose one with a lighter body and high acid to balance out the richness of the meat: I recommend Pinot Blanc or Sauvignon Blanc.
6. Seasoning and herbs: Very simple seasonings (salt and pepper) and classic French herbs (bay leaf, thyme, parsley) are traditionally used for a Lamb navarin, letting the flavors of the lamb and fresh seasonal vegetables shine.

Overview: how to make Lamb Navarin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Brown the lamb pieces. The lamb is first browned in oil, contributing to the rich flavor of the sauce. Do not rush this process and make sure the pieces bear a nice brown crust before adding the first set of vegetables.
2. Add the vegetables. Garlic, onions and carrots are added to the meat and are sauteed quickly. You then add tomato paste, flour, broth, wine and start simmering all the ingredients together.
3. Add more vegetables. New potatoes and turnips are added about 15 minutes before the end of the cooking time. Peas are added just a few minutes before serving. Follow these different ingredient intervals to have properly cooked vegetables that keep their optimum shape and flavor.
4. Garnish, season and serve. Lastly, I like to serve this dish garnished with caramelized pearl onions and fresh herbs just before serving.

Frequently Asked Questions

Are the peas mandatory for this dish?

Mandatory, no. Traditional to the dish, yes. As with any dish, don’t feel obligated to add ingredients you don’t like. If peas aren’t your thing, leave them out and add a few more carrots instead. Or cook the peas on the side for those who do enjoy them!

What if I can’t find lamb shoulder?

No problem, both lamb leg and lamb neck are excellent substitutes for lamb shoulder. Those are also tougher, marbled cuts that can stand up to the longer cooking meant for a stew. Lamb neck may also be a cheaper option where you are, albeit more difficult to find outside of a butcher shop.

I don’t like or want alcohol in the dish, what can I do?

Aside from the traditional explanation of “the alcohol will cook out of the dish”, if you do not want to add the wine, you can replace it with chicken stock. Just please be aware it will alter the taste of the dish, as wine imparts a nice sweetness and complex flavors.

How to store leftovers

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.

Serving suggestions:

This stew definitely boasts more vegetables than your classic stew, making it a balanced meal in itself. You can simply serve it with crusty bread on the side for mopping the delicious sauce!

If you would like to serve it with a side, I suggest Green Beans Almondine, Vichy carrots or Potato Gratin Dauphinois.

And like most stews, a Lamb Navarin is even better reheated the next day.

Audrey’s Tips

• This is a recipe perfect for 6 people. You can easily double it to for a larger crowd.
• You can swap and mix the seasonal vegetables to your liking. Note that 2.7lbs of vegetables vs. 2.2lbs of lamb meat is a great ratio.
• With no less than 2.7lbs of vegetables (or 7 different vegetables), this stew recipe has a bit of a lengthy ingredient list. But trust me here, once you’ve done your shopping for all the ingredients, you’ll have achieved the biggest part of the job.

I hope you’ll enjoy this Lamb Navarin (Navarin d’agneau) recipe as much as I do! If you have any questions, please leave a comment. 

More French stews to try: 

• Classic French Beef Bourguignon 
• Classic French Coq Au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade)
• Classic French Coq Au Vin Blanc
• Sausage Rougail (Creole Sausage stew)
• Classic French Hunter’s Chicken Stew (Poulet Chasseur)
• French-style Braised Oxtail (Queue de Boeuf aux carottes)

Lamb Navarin (Navarin d'agneau)

Print Recipe

Serves: 6 Prep Time: 20 Minutes Cooking Time: 1H20 1H20

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2.2 lbs (1kg) lamb shoulder, skin and fat trimmed, cut in 2-inch cubes
1 tsp salt
½ tsp ground black pepper
1 tbsp (15 ml) extra virgin olive oil
3 carrots (300g), peeled and cut in large sticks
1 large onion, peeled and sliced in half rounds
3 garlic cloves, peeled and minced
1 tbsp (14g) tomato paste
4 tbsp (30g) all-purpose flour
1 bay leaf
3-4 thyme sprigs
2/3 cups (150 ml) white wine
4 cups (950 ml) chicken or vegetable stock, low sodium
About 12 new potatoes (400g)
2 medium turnips (200g), cut in large chunks
Peas, fresh or frozen (200g)
10 pearl onions, peeled and cut in half
2 tbsp (28g) butter
2 tbsp (25g) sugar

For garnish: A handful of fresh parsley, stemmed and leaves

Instructions

Half an hour before cooking, take the lamb out of the fridge, season it with salt and pepper and leave it on the counter to rise slightly in temperature.

Step 1 - Heat up the olive oil in large heavy bottom pot (or Dutch oven) over medium-high heat. When the oil is sizzling, add the lamb cubes and brown them for about 3 minutes on each side. Do not rush this process, the lamb pieces should develop a nice brown crust.

Step 2 - Once the lamb is browned, add the carrots, onion and garlic. Stir and sauté for 2 minutes. Add the tomato paste and stir to coat. Add the flour, stir to coat and until no dry flour remains. Add the bay leaf, the thyme, the white wine and stock. Stir, cover with a lid and bring to boil. When the liquid is boiling, lower the heat to medium-low and simmer for 45 minutes.

Step 3 - Add the potatoes and turnip and simmer for 15 minutes. Finally, add the peas and cook until they rise to the top (1-2 minutes for fresh peas, 3-4 minutes for frozen). Taste and adjust seasoning if needed.

Step 4 - In a separate pan, heat up the butter, sugar, pearl onions and 3 tablespoons of water over medium heat. Let the butter and sugar melt and slowly caramelize the onions. Cook until all the water is evaporated and onions are caramelized. This can take up to 8-10 minutes. 

For serving, ladle the navarin into serving bowls, dress with a few caramelized onions and fresh parsley leaves.

The post Lamb Navarin (Navarin d’agneau) appeared first on Pardon Your French.

Never had oxtail before? Here’s why you should try it.

Don’t be afraid of oxtail if you’ve never had it! I am very fond of this piece of meat. It yields a similar taste and texture to slow-cooked short ribs, but with a more intense flavor. It is also just as simple to prepare!

Oxtail is the meat from the tail of a cow. In France, it is quite popular and widely available at most butchers for an affordable cost. In North America, you can also find it at most butcher shops. When ordering it, ask for it to be cut into segments – which make perfect individual portions of meat on the bone. Oxtail can also be widely found at Caribbean grocers – they love it!

Oxtail had a robust and beefy flavor, making it popular for preparing recipes where a strong meaty taste is desired – such as in curries, stews and braises.

This meat part is also high in collagen, which breaks down during slow cooking. This results in fork-tender meat with a rich, thick, and velvety sauce. And this is why I love to use oxtail for slow braising in the Winter!

What is a French Style Braised Oxtail recipe?

This rustic French dish features slow-braised oxtail in a rich red-wine sauce, cooked until it is pull-apart tender and indulgently flavorful. This recipe is traditionally spruced up with leeks and carrots and flavored with a few bay leaves. Because oxtail has lots of connective tissues, its requires a low and slow cooking process to break down. This is why the process of braising the oxtail in red wine for hours is ideal for this piece of beef. 

Oxtail is frequently used in French stews and slow-cooking recipes such as in the Pot-au-feu or Daube. But the most common way to cook and eat it is certainly this one here.

This is a perfect example of what we call a “grandmother’s recipe” in France. Many French find lots of comfort when eating this nostalgic recipe, which reminds them of being a kid and having Sunday lunch at their grandparents. It is an old-timey recipe that is also timeless and still very much enjoyed today in France.

Ingredients you’ll need for this braised oxtail recipe.

For such a big and rich-tasting dish, this recipe requires easy-to-find ingredients, along with straightforward techniques. Because the meat needs to braise for 3hrs, it is a dish best made on weekends when you can stay home and keep an occasional eye on things.

1.Oxtail. Oxtail can be found in most butcher shops, or Caribbean grocers in North America. It is slightly more expensive than in France, but remains an affordable piece of meat. Oxtail comes with the bone in. Make sure you ask the butcher to cut it into segments.

2.Butter and extra virgin olive oil. A mix of these two fats is used to brown the oxtail and create a flavorful, crisp brown crust.

3.Garlic and onion. These two caramelize nicely and create a flavorful base for the sauce. The garlic particularly adds nice flavor, so feel free to add a couple more cloves if you would like.

4.Carrots and leeks. In addition, carrots and leeks are the typical veggie combo for this French-style braised oxtail.

5.All-purpose flour. Flour is added once the vegetables are par-cooked: this helps build the thickness of the sauce later.

6.Red wine. For braises and stews, I like to use drier red wines such as a Pinot Noir or a Merlot – or even better for this recipe, a Cabernet Sauvignon. This full-bodied wine has a bolder flavor, which pairs especially well with the heartiness of oxtail.

7.Beef stock. I prefer to use a low-sodium beef broth to control the amount of salt in this dish.

8.Bay leaves. Just 3-4 bay leaves are enough to subtly flavor the sauce.

Why should you brown the oxtail before braising it?

Whenever I talk to someone about braising meat in wine (a very traditional way to prepare meat in France), I often get asked why to bother browning the meat first, since it will cook while braising?

When you’re getting ready to braise or stew oxtail, or any piece of beef really, taking the time to brown the meat first is crucial. I know this initial step can seem tedious, but absolutely do not skip it!

Before adding the liquid, the oxtail needs to brown in the pan in butter and olive oil, The browning of the meat occurs over medium-high heat, when the beef proteins melt with natural sugars to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew or braise. This is the exact same technique you use when you are preparing a Beef Bourguignon.

Really take the time to brown each side of the oxtail segments very well. They should bear a brown crust – which will yield amazing flavor later.

Frequently asked questions

Can I replace oxtail with another piece of meat?

Oxtail is an intense-flavored piece of meat and is really the star of this recipe. But you could opt for beef shanks or beef short ribs if you would like! Like oxtail, short ribs have lots of connective tissue that need to be cooked low and slow in liquid to break down properly.

Can I substitute out the red wine for this dish?

In my opinion, no. The red wine is a major contributor to both the color and the taste and complexity of the dish. Using anything else will greatly affect the flavor and aroma of the final product.

Can this dish be made in a slow-cooker?

While I have never used this method, as with most bone-in pieces of beef (or beef in general) slow cooking works very well. 7-8hrs on low should give you great results.

Can this dish be prepared ahead?

Absolutely, yes! Many (including my husband) would argue that this dish tastes even better the next day. So, feel free to prepare this dish ahead, or serve it as leftovers the next day. Just reheat to serving temperature on the stovetop or in the oven. 

Storing tips

• To refrigerate: If you have any leftovers of this oxtail braise, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

Audrey’s tip

• Make sure the liquid is simmering before transferring your skillet into the oven. This ensures it will keep a low simmer while in the oven and cook evenly.
• This dish’s appeal is in its rich, thick sauce. At the end of the cooking process, if you feel the meat is done but the sauce isn’t thick enough, take the oxtail out of the skillet, place the skillet back on the stovetop over medium-heat and reduce it until it turns velvety and slightly glossy.

I hope you’ll love this French Style Braised Oxtail recipe as much as I do! If you have any questions, please leave a comment. 

More French Winter recipes you may like: 

• Classic French Beef Bourguignon
• Beer and Beef Flemish Stew (Carbonnade)
• Beer Braised Spiced Pork Shanks
• Classic French Coq Au Vin Rouge
• Lamb Navarin (Navarin d’Agneau)
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• French Chicken and Mushroom Tourte

French Style Braised Oxtail (Queue de Boeuf aux Carottes)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 6 voted )

Ingredients

1 kg oxtail, cut into segments
1.5 tsp salt
1 tbsp butter
2 tbsp (15ml) Extra virgin olive oil
3 garlic cloves, peeled and diced
1 large onion, peeled and sliced in half rounds
3 carrots, peeled and cut roughly
1 leek, white parts only, thinly sliced.
2 tbsp (15g) all-purpose flour
1/4 tsp black pepper 
4 cups (1L) red wine
1 cup (250ml) beef stock
4 bay leaves
Chopped fresh parsley for garnish

Instructions

Step 1 - The day before, season the oxtails generously with 1 tsp of salt. Make sure you salt all sides and get into all crannies. Place oxtails back into the fridge overnight.

Take the oxtails out of the fridge 30min-1hr before you start cooking, to allow them to warm slightly.

Pre-heat your oven to 325°F (163°C) with a rack in the middle.

Step 2 - Over medium heat, melt the butter in a large skillet or frying pan with olive oil. Add the oxtail and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pieces onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 3 - Add the onions, garlic, carrot, leeks and a sprinkle of salt into the same skillet and sauté for 10 minutes, until the mix becomes fragrant and the onions and leeks are very lightly caramelized. Add the flour, a crack of black pepper and stir until the veggies are evenly coated.  Add the wine, beef stock and bay leaf. Stir and nestle the oxtails back into the skillet.

Step 4 - Cover with a lid, bring to a simmer and transfer skillet into the pre-heated oven. Cook for 2.5 - 3 hours and test the meat’s doneness by inserting a pointy knife in it: it should fall off the bone. If it doesn’t feel tender enough, continue cooking for 15 to 30 more minutes.

Serve over polenta, rice, or pasta

The post French Style Braised Oxtail (Queue de Boeuf aux Carottes) appeared first on Pardon Your French.

The origin of Coq Au Vin

It is said “Coq au Vin” recipes were originally developed by the French to cook the tough meat of older roosters – and to make it more tender and enjoyable. 

In many ways, the classic Coq Au Vin Rouge recipe can remind of Beef Bourguignon– another recipe of the Burgundy region – as the meat is braised in Burgundy wine with carrots, mushrooms and onions as staple fixings.

But you will find in fact a plethora of Coq Au Vin recipes throughout France. The basic components of the recipe remain the same: chicken on the bone, vegetable fixings and wine – with each region using their own locally-produced bottle. Some of these most famous takes include Coq au Pourpre (made with Beaujolais Nouveau), Coq Au Riesling (made in Alsace region), Coq Au Champagne (made in Champagne region). Coq Au Vin Blanc, traditionally made with a dry white wine is another popular take that brighter and fruitier in flavor, with the sauce optionally enriched with cream.

A popular French dish since the early 20^th century, Coq Au Vin was brought to fame in North America thanks to cooking teacher Julia Child, who included her version of it in her 1961 cookbook, Mastering the Art of French Cooking.

The classic Coq Au Vin Rouge recipe

The classic Coq Au Vin Rouge recipe has a big reputation, which includes taking zero short cuts to achieve its authentic flavors. But, you will quickly realize how it is still a very approachable recipe. All the ingredients, techniques and instructions are straightforward and easy to complete. Choose your ingredients wisely, take it step-by-step and you’ll be all set for success.

The chicken

A Coq Au Vin is meant to use a whole bird, cut into pieces. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. Choose the best quality bird you can find. A locally raised and free-range bird is ideal. You can ask your butcher to cut a chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. Make sure you keep the carcass to make chicken stock. 

The red wine

To build a classic Coq Au Vin rouge ,I recommend a dry and fruity red Burgundy wine.

Good choices include: 

• Pinot Noir (light-bodied)
• Gamay (light-bodied)
• Merlot (medium-bodied)
• Cabernet Sauvignon (full-bodied) 

You can opt for a full-bodied wine for a rich and complex sauce or a light-bodied wine for a lighter sauce. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable (forget the “cooking wines” from the grocery store!).

The Beurre manié

Beurre manié, French for « kneaded butter », consists of equal parts soft (room-temperature) butter and flour kneaded together by hand or with a fork to form a paste. The raw paste is then traditionally used to thicken soups and sauces – just like in the Coq Au Vin. While the flour acts as a thickener and provides body to the sauce, the butter imparts a shiny texture.

Adding beurre manié into the sauce is a last-minute step, to be done just before serving your dish.  This guarantees you will bring to the table a rich-looking, glistening Coq Au Vin Rouge. 

Final cooking tips: 

• Take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. Instead, we’re using bacon here to recreate lardons sticks.  
• For this recipe, you will need a large skillet or Dutch oven (with a lid) that can go from the stove-top to the oven. 

How to serve Coq Au Vin Rouge?

Coq Au Vin Rouge truly is a delicious, hearty and comforting recipe. Yet it is a little more impressive than your average chicken stew, if you ask me. This big dish is perfectly suited for hosting, as it tastes even better the next day. You can make this recipe the day before, and re-heat it over low heat just before serving.

Coq Au Vin is best served over mashed potatoes, large tagliatelle pasta, or white rice. A crusty baguette on the side is mandatory for dipping into the sauce. 

I hope you’ll love this Classic Coq Au Vin Rouge recipe as much as I do! If you have any questions, please leave a comment. 

More Chicken recipes you may like: 

• French Chicken and Mushroom Pie (Tourte)
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

Classic French Coq Au Vin Rouge

Print Recipe

Serves: 6-8 Prep Time: 45 minutes Cooking Time: 1H10Minutes 1H10Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 16 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces.
Salt and black pepper, to taste
1 tbsp butter (14g), salted or unsalted
4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
1 yellow onion, peeled and diced
2 garlic cloves, peeled and finely chopped
1 large or 2 medium carrots (about 250g), cut into 1-inch thick rounds
¼ cup (62.5ml) Brandy or Cognac
½ bottle (375ml) hearty red wine (*see notes)
2 tbsp (30g) tomato paste
8 sprigs thyme
1 bay leaf

For the mushrooms:
1 tbsp butter (14g), salted or unsalted
227g button mushrooms, whole
10-12 pearl onions or small shallots, peeled and left whole

For the beurre manié:
1 tbsp butter (14g), salted or unsalted, at room temperature
1 tbsp flour

Instructions

Step 1 - At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prepare your vegetables (carrots, onions, etc.) in the meantime. 

Preheat your oven to 350°F (180°C) with a rack in the middle. 

Step 2 - In a large heavy-bottom skillet melt 1 tablespoon of butter and cook the bacon matchsticks over medium heat for 7-8 minutes until crispy. Set aside on a plate. Do not wash the skillet. 

Step 3 - Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon. Do not wash the skillet.  

Step 4 - Add the onion and garlic and to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Add in the tomato paste, brandy (or cognac), wine and bay leaf, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Bring to a simmer and reduce for 10 minutes uncovered.

Step 5 -Add the chicken pieces back into the skillet, along with the chopped carrots and top with the bacon and sprigs of thyme. Bring to a slow simmer again, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Step 6 - While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and pearl onions for about 10 minutes, until cooked through.

Step 7 - Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork. Add the pearl onions and mushrooms, and simmer over medium heat for about 10 extra minutes for the sauce to thicken to your liking. Serve. 

The post Classic French Coq Au Vin Rouge appeared first on Pardon Your French.

The Origin of the dish.

You can assuredly feel the strong influence of Belgian Flanders in this dish, with the brown ale being used to braise the meat, instead of wine, as is usually done in the rest of French Cuisine, in the famous Beef Bourguignon for instance. The Flemish region – straddling the Franco-Belgian border – is worldwide famous for its breweries and ales – which are very often used in the local cooking repertoire.

Just like in Belgium, the Carbonnade is a very popular dish in French Flanders and you can find it served in most “Estaminets” – the name given to the local bistros that serve typical regional food and drink, in the North of France. A traditional Carbonnade is made with brown ale, beef and brown sugar. But you can find different local twists on it – like rabbit replacing beef, and local speculoos cookies being crumbled into the sauce, as a substitute for traditional brown sugar. In fact, you can find a version of a Rabbit and Speculoos Carbonnade recipe in my cookbook, “Rustic French Cooking Made Easy”.

Tips for Success:

The Beef

As with any beef stew, perhaps the most important step is to start with the right cut of beef. For a Carbonnade, choose collagen-rich cuts (known as “stewing beef”) such as shank, sirloin tip, chuck roast, and blade.

Stay away from pre-packaged chunks, which tend to turn chewy once cooked. Instead, choose one or a few large pieces (2 1/2 pounds total), and then cut them into 1 1/2 to 2-inch cubes. Try to stay true to this cut size, as the cubes will shrink slightly as they cook. Go any smaller and they won’t hold up to the hours of stewing.

The Maillard Reaction

Another key to a great Carbonnade is the proper browning of the beef. Browning occurs over medium-high heat, where the beef proteins melt with sugar to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew. Do not rush this step – it is well worth it. Work in several smallish batches. Do not overcrowd the pan, and ensure the beef cubes bear a brown crust on both sides before starting another batch.

The beef pieces will render juice as they cook, but if there is enough space between the them, the juice will evaporate correctly. If the pieces are too close together, the juice will surround and boil them, resulting in greyish and rubbery beef cubes. Also, always resist the urge to stir the meat as it cooks. The piece will likely stick at first and come off once browned.

What beer to choose for a Carbonnade?

A Fleminsh Carbonnade relies on brown ale to build a rich, sweet and salty gravy. Traditional recipes call for a deep Belgian Trappist Ale, such as a Dubbel or a stronger Tripel, if you want to build a darker, more intense gravy. 

These Belgian Trappist ales are dark brown in colour, with subtle bitterness and fairly heavy, round bodies which makes them perfect for cooking rich, earthy stews. They have a great cereal character and sweet, caramel-like malty notes which will show well in the Carbonnade – giving it that distinct sweet and salty appeal.

My suggestions are:

• Dubbels: Westmalle Dubbel, Chimay Premiere , La Trappe Dubbel, Rochefort 6.
• Tripels: Westmalle Tripel, Chimay White, La Trappe Tripel, Achel 8.

Belgian Trappist ales are usually fairly strong (6%-8% ABV), but don’t worry – most of the alcohol evaporates during the cooking process.

The pot

To achieve this stew, you will need a heavy bottomed Dutch-oven (about 6-quartz) that can go from the stove top to the oven.

The timing

A Carbonnade is a big dish best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but the stew cooks for 2 1/2 hours, so plan accordingly.

But do know it is even better when reheated the next day, as the flavors meld and improve overnight in the fridge.

Serving

In Flanders, a Carbonnade will typically be served with French fries on the side. I personally love to serve it with boiled baby carrots, and/or boiled potatoes or egg noodles.

Summary of cooking tips:

• Use a heavy bottomed Dutch-oven (about 6-quartz). 
• For the beef, choose a collagen-rich cut such as shank, sirloin tip, chuck roast, and blade. Cut it into 1 1/2 to 2-inch cubes. Do not rush the browning of the beef. 
• For the beer, choose a Belgian Trappist ale, such as a Dubbel or a Trippel. 

I hope you’ll love this Flemish Beef and Beer Stew (Carbonnade Flamande) recipe as much as I do! If you have any questions, please leave a comment. 

More French Stews & Braised Meats to enjoy:

• Creamy French Tarragon Chicken
• Beer-braised Spiced Pork Shanks
• Shallots and Bacon Chicken Fricassee
• Classic French Beef Bourguignon
• Classic French Coq Au Vin  Rouge
• Classic French Coq Au Vin Blanc
• Chicken Chasseur (Classic French Hunter’s Chicken) 
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 

Flemish Beef and Beer Stew (Carbonnade Flamande)

Print Recipe

Serves: 6-8 people Prep Time: 30 minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

2 1/2 lbs (1.14kg) chuck roast, cut into 1-inch pieces (or other stewing beef cut - see above notes)
Salt, fresh ground black pepper to taste
4 tbsp (56g) butter, divided
2 medium yellow onions, peeled and sliced in 1/4 inch thick half rounds
3 garlic cloves, peeled, left whole but lightly crushed 
3 tbsp (23g) all-purpose flour
1 1/2 cups (12 oz bottle) Belgian Trappist Ale
1 (250ml) cup beef stock
4 sprigs fresh thyme
2 bay leaves
1 ½  tbsp (18.75g) dark brown sugar

Instructions

Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking. 

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef.  Transfer the browned beef to a separate bowl. 

Pre-heat your oven to 325F (163C) with a rack in the middle.

Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized. 

Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.

Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes. 

Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender. 

Before serving, adjust seasoning if needed and discard of the thyme and bay leaves. 

The post Flemish Beef and Beer Stew (Carbonnade Flamande) appeared first on Pardon Your French.

Get ready for this big, rustic dish that’s full of Fall flavors!

Chicken Chasseur, and its variations.

As with most French country cooking, every region and household has its own version of Chicken Chasseur. The reason being, most rustic French recipes were or are often born from making the most of ingredients and meats available in one place and in one season. And the same can be said in Italy, where “Chicken Cacciatore” is a classic as well, with myriads of variations.

This version here, made with a whole chicken and a thick “Chasseur” sauce of tomatoes, white wine, mushrooms, cognac and tarragon is likely the most “classic” or well-known, we could say.

But, it exists in many more variations – being made with other small game meats (ie. rabbit, duck, pheasant, quail); made with red wine instead of white; without tomatoes, or even with other herbs and garnishes depending on the season and location (ie. olives, etc).

That being said, a small game meat and seasonal mushrooms are always included, and truly the stars of this recipe.  

Notes about the mushrooms.

Chicken Chasseur is a dish best made in the Fall, during mushroom season. You will need about 1 pound (450g) of mushrooms for this recipe, although it is quite forgiving: you could use a little more or little less mushrooms if you would like.

You can use just one variety of mushroom, or a mix if you would like. Choose fresh, plump mushrooms that will tenderize nicely in the sauce while cooking: Cremini, Portobello, Oyster or chanterelles are great options here.

For the final dish picture here, I used a mix of cremini and Portobello, and it turned out amazing.

Notes about the chicken.

A Chicken Chasseur recipe is meant to use a whole bird, cut into pieces.

Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you.

I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 

I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.

Which white wine to choose for a Chicken Chasseur?

For this recipe, I recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Notes about the tomatoes.

If you make this Chicken Chasseur recipe “in-season”, meaning during mushroom season in October, chances are tomatoes won’t be in season anymore. So, using a can of peeled tomatoes is likely the best way to go to build the sauce for this recipe.

Make sure you crush the tomatoes before you add them to the sauce. You can either chop them roughly on a cutting board or even squeeze them between your fingers.

More cooking notes:

• This Chicken Chasseur recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I recommend you use a food thermometer to check in the internal temperature of the chicken pieces – especially since they will all be different (plump breasts will take longer to cook through than legs). When the chicken reaches an internal temperature of 165°F (74°C), it will be all cooked through. If you do not have a food thermometer, make sure the chicken is cooked thoroughly by cutting into the meat with a sharp knife. The meat should be white with some juice. If it is pink, continue to cook it in the oven.
• For fresh herbs, I really enjoy using a mix of parsley and tarragon. Parsley brings comforting, earthy flavors while tarragon brings fresh, licorice-like notes that brightens the dish.
• At the end, butter is added to enrich the sauce. It is important to stop mixing when the butter is just melted/incorporated (or you will “break” the butter in the sauce).

I hope you’ll love this Chicken Chasseur (Classic French Hunter’s Chicken) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops with Apples & Cider Sauce 
• Chicken in Creamy Mushroom Sauce
• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Classic French Beef Bourguignon
• Coq Au Vin Blanc

Classic French Hunter’s Chicken Stew (Chicken Chasseur)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 32 Minutes 32 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1 whole chicken (4 pounds) 1.7kg, cut into 8 pieces (see cooking notes)
2 tsp salt
1 tsp black pepper
1 tbsp (8g) flour
1 tbsp (14g) butter, unsalted
2 shallots or 1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 lb/450g mushrooms, sliced – mix
1/2 cup (125ml) dry white wine
2 tbsp (30ml) cognac
1 ½ cups (375ml) chicken stock
½ cup (120g) peeled tomatoes, drained and roughly chopped 
2 tbsp fresh parlsey, chopped
1 tbsp fresh tarragon, chopped
2 tbsp (28g) butter, unsalted

Instructions

Step 1 - Two hours before cooking, take your chicken pieces out of the fridge. Rinse them under cold water and pat dry thoroughly with paper towel. Season chicken pieces on both sides with salt and pepper, and sprinkle with flour until evenly coated. Set aside and let rest to near room temperature.

Pre-heat your oven to 375°F (190°C) with a rack in the middle. Line up a baking sheet with foil.

Step 2 - Heat up a large oven-safe skillet (or pan) over medium-heat and add 1 tablespoon of butter. When the butter sizzles, place the chicken pieces, skin-side down, in the skillet. Cook for about 8-9 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken pieces and cook for 6-7 more minutes. Transfer the chicken to the prepared baking sheet and bake in pre-heated oven until cooked through, for about 12 to 15 minutes. If using a food thermometer, it should register 165°F (74°C). When chicken pieces are cooked through, set aside.

Step 2 - Meanwhile, remove all but 2 tablespoons of the chicken drippings in the pan. Lower the heat to medium and add the sliced mushrooms. Sauté until soft and brown. Add the sliced shallots (or onion), garlic and cook for 2 more minutes.

Step 3 -Add the white wine, cognac and cook until almost completely reduced. Add the chicken stock, crushed tomatoes and stir. Bring the sauce to a slow simmer and cook until the sauce thickens significantly (it should coat the back of a spoon). Lower the heat to medium-low, and add the chopped herbs.

Step 4 -Finally, stir in the butter and stop mixing when just melted/incorporated. Taste and season if needed, with salt and pepper.

Step 5 -Nestle the chicken in the sauce, arrange mushrooms around pieces, and cook for 2 more minutes to re-heat chicken if needed.

Serve immediately, with rice or pasta.

The post Classic French Hunter’s Chicken Stew (Chicken Chasseur) appeared first on Pardon Your French.

And I truly adore this concept, I really do. But sometimes, opting for short-cuts or more convenient solutions, like a slow-cooker, is just the way to go. The truth is, Beef Bourguignon is one of my favorite dishes, but I don’t make it as often as I would like to because I don’t always have the time. A traditional Beef Bourguignon (as per featured in Julia Child’s Mastering the Art of French Cooking) takes up to 5 hours in the kitchen, where you need to be in and around the kitchen for the majority of the time. 

For these reasons, I decided to forgo tradition and develop this delectable Beef Bourguignon recipe that can be done in a slow-cooker. This makes this big, hearty recipe so much more manageable (there’s no need to watch the stove top or oven), easier, and you can make it any day of the week!

And because a Beef Bourguignon is originally already a slow-simmered dish, adapting the recipe to a slow-cooker only took a few little tweaks. And I think the result is still amazing!

The start of this recipe quite closely follows the steps of the Boeuf Bourguignon, where the meat is first seared and browned in large frying pan and the broth is built on top of the rendered meat fat. I simply could not skip on the initial step, as it is essential to impart flavors to the meat and build layers of flavors within the dish.

The rest of the recipe consists of all the ingredients being placed in the slow-cooker, and little else. Simple enough, right?

This recipe works for the two different settings of a slow-cooker: low or high. On low, it takes between 7h30 and 8h to cook, so this is ideal for preparing it in the morning and coming back to a ready meal after a workday for dinner. On high, it takes between 4h30 to 5h , perfect for preparing it early in the morning and having it ready for lunch.

Whether you opt for a low or high setting, you’ll know your Beef Bourguignon is ready to be enjoyed when the beef is fork-tender, the sauce is rich and fragrant, and the veggies glistening.

There are many recipes for Beef Bourguignon, and this one is likely one of the easiest. But taking a few short cuts and opting for a slow cooker, doesn’t mean you can skip on the quality of the ingredients. In this case especially, choosing the proper beef cut and red wine will make a big difference. So make sure you read these cooking notes before you start the recipe.

Cooking notes:

• What cut of beef to choose? For a Beef Bourguignon, you want to choose a cut of beef that is collagen-rich and that’ll stay juicy and tender after hours of cooking. The best options are: beef chuck (the best, in my opinion), fatty brisket and oxtail.
• What red wine to choose? A medium-bodied, dry and fruity red wine is preferred, and ideally produced in Burgundy, such as a Pinot Noir or Gamay.
• Can’t find cured pork? A Beef Bourguignon traditionally contains cured pork, which is very common to find in France. But thick cut bacon makes for a great substitute.
• What accompaniment? A Beef Bourguignon is traditionally served with baby potatoes (cooked in the stew) or over mashed potatoes. Although, I find it delicious served with egg noodles.

Slow-Cooker Beef Bourguignon

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 4-8 Hours 4-8 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 11 voted )

Ingredients

8 ounces cured pork or 5-6 slices bacon, cut in fine strips
2.5 to 3 lbs (1.1-1.4 kg) stewing beef (ie. beef chuck), cubed
1 tsp salt
2 tsp fresh ground black pepper, divided
4 sprigs thyme
4 sprigs rosemary
1 bay leaf
3 garlic cloves, peeled and finely chopped
1 large onion, peeled and thinly sliced
4-5 medium carrots, peeled and roughly chopped
3 celery stalks, chopped
1lb (0.45kg) cremini mushrooms, halved (white or brown)
1 cup (250ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
6-7 sprigs parsley, for garnish
Optional: 2 tbsp (15g) cornstarch

Instructions

Step 1 - In a large frying pan, sautee the bacon strips for 5-6 minutes until brown, but not crisp yet. Transfer into the slow-cooker (turned on) and keep the rendered fat into the pan. Pat dry the beef cubes, and season with 1 tsp salt and 1 tsp pepper.

Step 2 - Sautee the beef cubes into the frying pan with the thyme, rosemary and bay leaf for 10 minutes, until brown and cooked. Add to the slow cooker with the garlic, onion, carrots, celeri and mushrooms.

Step 3 - Add the red wine and brandy to the frying pan and stir with a wooden spoon to scrape off the remaining beef and bacon bits (full of flavor!). Stir in the beef stock and tomato paste and bring to a simmer. Whisk in the flour and 1 tsp black pepper, and whisk continuously until the flour is fully incorporated and the sauce has slightly thickened. Add the sauce to the slow cooker (it should cover about 2/3 of the meat and vegetables). Stir everything and cook for 4:30-5h (on high) or 7:30 to 8h (on slow), until the beef is fork tender.

Step 4 - Once the beef is fork-tender, test the consistency of the sauce: it should be thick enough to coat the back of your spoon. If you find it too thin, stir 2 tablespoons of cornstarch into ¼ cup of cold water and add to the sauce. Whisk until it thickens.

Season to taste, discard of the thyme, rosemary and bay leaf, garnish with fresh parsley, and serve over ­mashed potatoes, egg noddles or white rice.

If you try this Slow-Cooker Beef Bourguignon recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Slow-Cooker Beef Bourguignon appeared first on Pardon Your French.

The Kig Ha Farz is a traditional regional dish hailing from Finistère, in Brittany. It is generous, earthy and a joy for lovers of homely French stews. Although this one comes with a typical twist from Brittany: buckwheat flour!

The two flour-based dumplings (called “farz”) are the most unsual components of the dish here, but truly make the dish. The white farz (white flour based) is dense, smooth and slightly sweet.The black farz (buckwheat flour based) is earthy, nutty and crumbled into fluffly little dumplings.

These farz are traditionally made in Farz Bags. Since I didn’t have a Farz bag (and I would assume most you don’t have one either), I had to get creative. I placed a cotton dish towel in a bowl, poured in the buckwheat batter, gathered the four corners of the towel to make a loose pouch and tied it with butcher’s twine (the farz swells up as it cooks, so make sure the pouch is a bit loose). I repeated the same process for the white farz, dropped both pouches in the simmering meat broth for two hours, and voila!

Once cooled to room temperature, the white farz is simply meant to be unwrapped from the pouch and sliced. For the black farz, grab the pouch and roll it between your hands (to break and crumble apart the inside contents). Shake it too, if needed. When you open the bag, the farz should be all-crumbled up into tiny dumplings, ready to be enjoyed with a delicious Pot-Au-Feu.

According to French Chef Raymond Blanc, pot-au-feu is “the quintessence of French family cuisine. The most celebrated dish in France.”

Personally, I don’t know if I would go as far as saying it is the most celebrated dish in France (maybe it used to be, several decades ago?). Pot-au-feu has as very “vintage” image nowadays in France. People see it as the kind of meal you will only get to eat when you visit your grandparents for Sunday lunch (which I am not sure is a good or bad thing?). Still, it is true to say that a pot-of-feu is the epitomy of French family cuisine. It is the kind of meal meant for a Sunday that gets the whole tribe gathered around a table. A feast of boiled meats and vegetables that offers something for everyone to pick at, according to their taste.

A traditional Pot-au-feu calls for boiled cuts of beef and poitrine salee (“salted pork breast”), which is a meaty, salty piece of pork. It’s hard to find it here in North America, so you can substitute it for corned beef (for a similar meaty texture), or for pork belly or Canadian bacon (for a similar salty taste). As a leaner option this time, I opted for slices of pork shoulder.

And in the case of a kig ha farz, I find that pork sausages are a great addition. They pair deliciously with the buckwheat farz and are very reminiscent of Brittany cuisine, which is heavily pork-based. Some pot-au-feu recipes also call for bone marrows, which helps thickens the broth.

Lastly, the kig ha farz is to be enjoyed with “lipig”, a sauce-like condiment made of slowly caramelized shallots in salted butter. Most French recipes around call for the use of the onions from Roscoff, a distinctive pink onion coming from the same area of Finistère, in Brittany. But as a substitute, shallots work perfectly.

Buckwheat dumplings, boiled pork sausages, shallots and salted butter… it doesn’t get more “Breton” than that.

If you try this Kig Ha Farz recipe, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. 

Bon Appétit! Or as the Bretons say, Kalon Digor!

Kig Ha Farz, Breton stew with Buckwheat dumplings

Print Recipe

Serves: 6 people Prep Time: 1 hour Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the black Farz

2 cups (250g) buckwheat flour
1 egg
15cl sour cream
¼ cup butter (65g) (1/2 stick)
20cl milk

 

For the white farz

2 cups (250g) white flour
2 eggs
¼ cup (55 g) sugar
2 tbsp (30g) butter
25cl milk

 

For the Pot-au-Feu

1 onion
2 cloves
1 garlic clove
2 bay leaves
3 sprigs of thyme
3 lbs pork sausages
3 lbs mixed meats (ie. pork shoulder, pork belly, corned beef)
5 carrots
2 leeks
½ head of cabbage

 

For the lipig

2 shallots
1 ½ tbsp (40g) salted butter

Instructions

Fill half of a big stew pot (or Dutch-oven) with water. Throw the mixed meats in it (with the exeption of the sausages). Peel the onion, and poke it with the cloves. Throw the onion, garlic, bay leaves and thyme in the water. Cover, bring to a boil and simmer for 1 hour.

Meanwhile, prepare the farz.

For the black farz – Melt the butter in a small sauce pan. In a large bowl, whisk together the buckwheat flour, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick but “liquidy” batter. Pour the batter in the farz bag (or dish towel placed in a bowl), tie it up loosely (as the farz will swell up while cooking).

For the white farz - Melt the butter in a small sauce pan. In a large bowl, whisk together the white flour, sugar, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick “liquidy” batter. Pour the batter into a second farz bag (or another dish towel placed in a bowl), tie it up loosely (as the white farz will also swell up while cooking).

Place both farz bags and the pork sausage in the simmering broth and cook for two hours.
After the 2 hours, peel the carrots, remove the green parts from the leeks, cut the cabbage in large wedges and place in the simmering broth for 45 minutes.

While you wait, prepare the lipig – Peel and finely mince the shallots, and let them melt in a small sauce pan, over medium heat, with the butter and two ladles of hot broth. Stir once and a while, until you get a thick, creamy consistency.

To serve, remove the farz bags from the broth. Cut the white farz into slices, and crumble the black farz into tiny dumplings. Remove the meats and veggies from the broth, and serve with the lipig.

The post Kig Ha Farz, Breton stew with Buckwheat dumplings appeared first on Pardon Your French.