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I stumbled upon this fricandeau stew recipe years ago, and it's become my go-to comfort dish. Rich, hearty, and bursting with flavor, this Dutch oven creation transforms humble pork into something extraordinary. Tender chunks of meat swim in a savory broth, infused with red wine and aromatic herbs. Trust me, your kitchen will smell amazing! Perfect for chilly evenings or impressing dinner guests, this stew never fails to satisfy. Ready to dive in? Let's get cooking!
Ingredients for Delicious Fricandeau Stew
- Pork fricandeau: Tender pork cut that adds richness and flavor to the stew, creating a hearty and satisfying dish.
- Carrots: Sweetness and color to the stew, while providing a subtle earthy flavor and a hint of natural sweetness.
- Onions: A foundational ingredient that adds depth and sweetness to the stew, enhancing the overall savory profile.
- Garlic: Infuses the stew with a robust and aromatic flavor, adding a delicious depth to the dish.
- Olive oil: Used for browning the pork and sautéing vegetables, adding richness and enhancing the overall flavor profile.
- Red wine: Adds complexity and depth to the stew, providing a rich flavor and enhancing the overall taste of the dish.
- Beef broth: Provides a savory base for the stew, adding depth of flavor and richness to the overall dish.
- Thyme: Herb that adds a subtle earthy flavor and aroma to the stew, enhancing the overall savory profile.
- Bay leaf: Infuses a subtle herbal note into the stew, adding depth and complexity to the overall flavor profile.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for searing and slow cooking the pork fricandeau to achieve tender and flavorful results.
- Chef's knife: Needed for cutting the pork fricandeau into manageable chunks and preparing the vegetables for the stew.
Fricandeau Stew Recipe
Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Pork Fricandeau cut into chunks
- 2 Carrots sliced
- 2 Onions chopped
- 3 cloves Garlic minced
- 2 tbsp Olive Oil
- 1 cup Red Wine
- 2 cups Beef Broth
- 2 sprigs Thyme
- 1 bay leaf Bay Leaf
- to taste Salt and Pepper
Read more: Reindeer Stew Recipe
Instructions:
- 1. Heat olive oil in a Dutch oven over medium-high heat.
- 2. Add pork chunks and brown on all sides. Remove and set aside.
- 3. In the same pot, add onions, carrots, and garlic. Sauté until softened.
- 4. Pour in red wine, scraping up any browned bits from the bottom of the pot.
- 5. Return pork to the pot. Add beef broth, thyme, bay leaf, salt, and pepper.
- 6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until pork is tender.
- 7. Remove thyme sprigs and bay leaf before serving.
Notes:
Nutrition value:
Keywords:
Read more: Company Stew Recipe
Can You Make Fricandeau Stew Ahead of Time?
Make Ahead Instructions
- Complete steps 1 to 5 of the recipe.
- Let the stew cool completely.
- Store in an airtight container in the fridge for up to 2 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Pork fricandeau is a traditional French dish made from a lean cut of pork, typically the tenderloin, that is braised until tender in a flavorful liquid. It's a delicious and underrated alternative to beef stew.
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