Estouffade

Name: Estouffade
Cuisine: France
Ingredients: 1 onion, quartered; 1½ pounds neck or shoulder of lamb, cut into 2-inch cubes; 1½ pounds neck or shoulder of lamb, cut into 2-inch cubes; 1½ pounds chuck or bottom round of beef, cut into 2-inch cubes, plus bones; bouquet garni; ½ cup chopped lean salt pork; 3 onions, minced; 2 tablespoons peanut oil; 2 tablespoons unbleached flour; 2 bay leaves; 1 tablespoon olive oil; ½ cup dry white wine; freshly ground black pepper; 3 tomatoes, chopped, or 1 cup canned; 1 cup broth, water, or white wine; salt; 1 cup broth, water, or white wine; 1 cup broth, water, or white wine; 3 2-inch pieces orange rind; 2 garlic cloves, minced; 2 tablespoons finely chopped parsley; ½ cup small black olives from Nice or pitted oil-cured olives; ½ cup small black olives from Nice or pitted oil-cured olives

Lamb and Beef Stew

Preparation info

For
6
People

Difficulty
Medium

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. Serv

Ingredients

Europe
France
Dinner
Gluten-free
Mediterranean

Ingredients

Method