Ingredients with Measurements:
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 lb veal stew meat, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup dry white wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Sauce Charcutière:
- 1/2 cup Dijon mustard
- 1/2 cup cornichons, chopped
- 1/4 cup capers, drained
- 1/4 cup parsley, chopped
- 1/4 cup scallions, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a bowl, season the pork and veal with salt and pepper. Add flour and toss to coat.
2. In a Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Add the pork and veal and cook until browned on all sides, about 8 minutes.
3. Remove the meat from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add the beef broth, white wine, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
6. In the meantime, prepare the Sauce Charcutière. In a bowl, whisk together the Dijon mustard, cornichons, capers, parsley, scallions, red wine vinegar, and olive oil. Season with salt and pepper to taste.
7. After 1 hour, return the meat to the pot and simmer for an additional 30 minutes, or until the meat is tender and the sauce has thickened.
8. Serve the stew with the Sauce Charcutière on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning the meat, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 24g
Protein: 37g
Carbohydrates: 15g
Fiber: 2g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Dry white wine can be substituted with chicken or vegetable broth.
- Cornichons can be substituted with dill pickles.
- Capers can be omitted if desired.
Variations:
- Add potatoes or mushrooms to the stew for extra flavor and texture.
- Use different types of meat, such as beef or lamb, instead of pork and veal.
- Add a splash of cream or sour cream to the stew for a richer flavor.
Tips and tricks:
- Make sure to brown the meat well before simmering to develop a deep flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Taste the Sauce Charcutière and adjust seasoning as needed.
Storage instructions:
Store leftover stew and Sauce Charcutière separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through. Reheat the Sauce Charcutière in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a dollop of Sauce Charcutière on top. Garnish with fresh parsley or scallions.
Garnishes:
Fresh parsley or scallions.
Pairings:
- Serve with crusty bread or mashed potatoes to soak up the sauce.
- Pair with a dry red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Green salad with a tangy vinaigrette.
Troubleshooting advice:
- If the stew is too thick, add more broth or wine to thin it out.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauce Charcutière is a classic French sauce made with mustard, cornichons, and capers. It is often served with pork or veal dishes.
Flavor profiles:
The stew is savory and hearty, with tender chunks of pork and veal in a rich sauce. The Sauce Charcutière adds a tangy and slightly spicy flavor to the dish.
Serving suggestions:
Serve the stew as a main course for a cozy dinner party or family meal.
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Region: French