2467 Basic Preparation of Estouffade

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 600 g (1 lb 6 oz) each of chuck and plate of beef into approximately 100 g ( oz) cubes.

Fry 250 g (9 oz) diced lean salt belly of pork in butter till brown, remove, then fry 250 g (9 oz) quartered onions and the beef in the same pan, seasoning with salt and pepper and frying till brown on all sides. Drain off any surplus fat.

Replace the pork, sprinkle with 50 g (2 oz) flour, add 1 clove of crushed garlic and carry on cooking and browning all the ingredients for a few minutes. Moisten with 1 litre ( pt or U.S. cups) each of red wine and Brown Stock, add a Bouquet garni, bring to the boil, cover and cook gently in the oven for 24 to 3 hours.

Place a sieve over a large basin and tip out the stew on to it; allow to drain for a few moments then place the beef and pork into a clean pan together with 250 g (9 oz) button mushrooms cooked in a little butter.

Allow the sauce to rest for 15 minutes so as to let the fat rise to the surface, skim this off well then adjust the consistency of the sauce—reduce if too thin or add a little Brown Stock if too thick. Pass through a fine strainer over the meat and allow to simmer very gently for 15 minutes before serving.