Estouffade

Lamb and Beef Stew

Preparation info

  • Difficulty

    Medium

  • For

    6

    People

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a simple, delicious stew. It can be made à la fortune du pot, so meat proportions can vary according to what you have on hand. Estouffade means that all meats are smothered with herbs and tomatoes in a covered Doufeu. In this unexpected combination all the ingredients complement each other. Marinate the meats overnight before cooking.

You can prepare this dish a day or so ahead, since it always seems to taste better when reheated. It also freezes superbly. Serve with Pâtes aux Oeufs, Pâtes à la Verdure, Gnocchis, Févettes à la Verdure, or Céleri Paysanne, along with a green salad (Boston lettuce, watercress, endive, or arugula) and a hearty red wine.

Ingredients

  • pounds chuck or bottom round of beef, cut into 2-inch cubes, plus bones
  • pounds neck or shoulder of lamb, cut into 2-inch cubes
  • 1 onion, quartered
  • ½ cup dry white wine
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 2 tablespoons unbleached flour
  • 2 tablespoons peanut oil
  • 3 onions, minced
  • ½ cup chopped lean salt pork
  • 1 teaspoon savory
  • bouquet garni
  • 3 2-inch pieces orange rind
  • 2 garlic cloves, minced
  • 1 cup broth, water, or white wine
  • salt
  • freshly ground black pepper
  • 3 tomatoes, chopped, or 1 cup canned
  • ½ cup small black olives from Nice or pitted oil-cured olives
  • 2 tablespoons finely chopped parsley

Method

Put the beef and lamb in a large bowl, add the quartered onion, wine, olive oil, and bay leaves. Marinate overnight.

Drain the beef and lamb and spread them out on paper towels to dry. Sprinkle with flour.

Heat 2 tablespoons of the peanut oil in a Doufeu or heavy-bottomed pan. Add the minced onions, cook gently for 5 minutes, and remove with a slotted spoon. In the same pan, brown the meat on all sides, turning with tongs, and add the sautéed onions, salt pork, savory, bouquet garni, orange rind, garlic, and the marinade liquid. While stirring, scrape the bottom of the pan. Add broth or water or wine, salt and pepper, and bring to a boil. Lower the flame and cook, covered, for 1 × ½ hours, or until the meat is tender. Add the tomatoes and cook, covered, for 1 hour. Skim off as much fat as possible (or refrigerate overnight and lift off the hardened fat). Discard the bouquet garni and orange rind. Add the olives, sprinkle with parsley and serve.