James Peterson

Steps and Ingredients for Making a Meat Stew

Appears in
Glorious French Food
Glorious French Food

By James Peterson

Published 2002

  • About

    Meat Cuts

  • Beef: chuck, shank, short ribs, cheeks
  • Lamb: shoulder, neck, shanks
  • Pork: shoulder
  • Veal: shoulder, shanks
  • Venison or boar: leg, shoulder

    Fat for Browning meats

  • Olive oil (“pure,” not extra-virgin)
  • Butter (preferably clarified)
  • Animal fat, such as pork, duck, or goose, rendered
  • Vegetable oil

    Aromatic Garniture

  • Vegetables from the marinade
  • Dried mushrooms, such as porcini (cèpes) or morels, or fresh mushrooms, frozen saved-up mushroom stems
  • Cubes of pancetta (unsmoked bacon) or prosciutto end (sweated along with aromatic garniture vegetables before adding liquid)