Le Frésinat - Occitan Inspired Savory Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) beef chuck, cubed 500g (1.1 lb) beef chuck, cubed
• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced 3 potatoes, peeled and diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 bay leaves 2 bay leaves
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the cubed pork, beef, and lamb, and brown them on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Return the browned meat to the pot and add the sliced carrots, diced potatoes, thyme, rosemary, and bay leaves. Season with salt and pepper to taste.
4. 4.
   Pour in the red wine and let it simmer for a few minutes to allow the alcohol to evaporate.
5. 5.
   Add the beef or vegetable broth, ensuring that the meat and vegetables are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and adjust the seasoning if needed.
7. 7.
   Once the stew is ready, remove the thyme sprigs, rosemary sprigs, and bay leaves. Serve hot and enjoy the comforting flavors of Le Frésinat.

Treat your ingredients with care...

• Pork shoulder, beef chuck, and lamb shoulder — For the best results, choose well-marbled cuts of meat. Trim any excess fat before cubing them.
• Fresh thyme and rosemary — If you don't have fresh herbs, you can substitute with dried herbs. However, reduce the quantity by half as dried herbs are more potent.
• Red wine — Opt for a dry red wine such as Cabernet Sauvignon or Merlot. The wine adds depth and richness to the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the cubed meat in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Le Frésinat tastes even better the next day as the flavors continue to develop. Consider making it in advance and reheating it when ready to serve.
• Serve the stew with a side of crusty bread or over a bed of creamy mashed potatoes for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Le Frésinat is best served hot in deep bowls. Garnish each serving with a sprig of fresh thyme or rosemary for a touch of freshness. Accompany the stew with a side of crusty bread to soak up the flavorful broth.

Presentation advice

To present Le Frésinat beautifully, ladle the stew into individual bowls, making sure to distribute the meat and vegetables evenly. Drizzle a little olive oil on top and sprinkle some freshly chopped parsley for a pop of color. Serve with a rustic bread basket on the side.