Stews recipes

Alsatian Stew

Course : Stews
Serves: 8

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Ingredients:

1 pound veal shanks sliced -- 1 inch-thick

2 pounds cubed boneless beef chuck

1 pound lamb shank -- (about 1 pound)

1 pound boneless pork butt -- cubed

1 cup dry white wine

2 large onions -- thinly sliced

1 piece bay leaf

1 teaspoon whole peppercorns

1/2 teaspoon ground cinnamon

1/2 teaspoon whole cloves

1/4 teaspoon ground nutmeg

4 medium carrots -- thinly sliced

4 medium new potatoes -- thinly sliced

Preparation / Directions:

In deep bowl, place meats, add wine, onions, bay leaf and spices. Mix lightly Cover and marinate in refrigerator 8 hours or over night. Preheat oven to 450 degrees. Place carrots and leeks in botton of deep 5 quart ovenproof lidded dish. Layer marinated meats, onions and potatoes until all are used, ending wih layer of potatoes on top. Pour marinade over meats and vegetables. Cover tightly and bake for 30 minutes. Reduce temperature to 350 degrees, and continue baking until meats are very tender (about 3 hours) Salt to taste

Nutritional Information:

103 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 17g Carbohydrate; 2mg Cholesterol; 21mg Sodium

Alsatian Stew

Ingredients:

Preparation / Directions:

Nutritional Information:

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