Best 3 Andres Alastian Meat Stew Recipes

"Andres Alastian Meat Stew" is a traditional dish that originated in the mountainous region of Andalusia in Southern Spain. It is a hearty and flavorful stew made with tender lamb or beef, seasonal vegetables, and a rich broth infused with aromatic spices. The recipe holds a special place in history, and various renditions of it have been passed down through generations. Today, it remains a cherished dish commonly served during festivals and family gatherings, offering a delectable taste of Spanish culinary heritage.

Here are our top 3 tried and tested recipes!

ALSATIAN MEAT STEW WITH ANDRE

Alsatian Meat Stew With Andre image

Provided by Global Cookbook

Number Of Ingredients 19

Ingredients

4 x pigs feet halved lengthwise
2 x pig tails
1/2 lb boneless lamb shoulder cut 1" pcs
1/2 lb boneless pork shoulder cut 1" pcs
1/2 lb boneless breast of beef cut 1" pcs
6 1/2 c. dry white wine, preferably Alsatian
1 sm roughly-minced onion
2 sm thinly-sliced onions
1 x garlic clove halved
2 x garlic cloves chopped
1/2 tsp freshly-grnd black pepper
3 x fresh flat-leaf parsley stems
1 x bay leaf
3 x fresh thyme sprigs
1 Tbsp. lard
2 lb peeled russet potatoes thinly sliced Salt to taste
2 med leeks, white and light green parts well washed, and thinly sliced crosswise
2 c. all-purpose flour
1 lrg egg lightly beaten

Steps:

In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 c. wine, minced onion, halved garlic, and grnd pepper. Cover with plastic wrap, and refrigerateovernight. Heat oven to 300 degrees. Place marinated meat mix in a large saucepan. Bring to a boil; skim surface, and throw away foam which rises to the top. Prepare a bouquet garni: Tie the parsley stems, bay leaf, and thyme together with kitchen twine; set aside. Coat a 5-qt covered casserole or possibly Dutch oven with lard. Season potatoes with salt and pepper. Line the bottom of the casserole with half of the potatoes. Top with half of the sliced onions and half of the leeks. Remove meat from marinade, and transfer to casserole. Strain marinade over meat, discarding solids. Top with remaining onion and leek, chopped garlic, and bouquet garni. Distribute remaining 1 lb. potatoes proportionately in casserole. Pour remaining 3 c. wine over potatoes. Cover casserole. Make the seal: In a medium bowl, combine flour and 1/2 c. hot water. Stir till mix comes together and forms a dough. Roll dough into a log long sufficient to go around the casserole. Place dough over the seam between the casserole, and the cover to seal. Brush dough with egg. Bake for 3 hrs. (The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.) Remove dough seal, and serve immediately. This recipe yields 6 servings.

Nutrition Facts : ServingSize 514 g, Calories 625, Fat 10.78 g, TransFat 0.0 g, SaturatedFat 4.16 g, Cholesterol 73 g, Sodium 69 g, Carbohydrate 67.19 g, Fiber 3.3 g, Sugar 3.18 g, Protein 18.44 g

ANDRE'S ALASTIAN MEAT STEW

Andre's Alastian Meat Stew image

The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 18

Ingredients

4 pig's feet, halved lengthwise
2 pig's tails
1/2 pound boneless lamb shoulder, cut into 1-inch pieces
1/2 pound boneless pork shoulder, cut into 1-inch pieces
1/2 pound boneless breast of beef, cut into 1-inch pieces
6 1/2 cups dry white wine, preferably Alsatian
3 small onions, 1 roughly chopped, 2 thinly sliced
3 cloves garlic, 1 halved, 2 minced
1/2 teaspoon freshly ground pepper
3 fresh flat-leaf parsley stems
1 bay leaf
3 fresh thyme sprigs
1 tablespoon lard
2 pounds russet potatoes, peeled and thinly sliced
Salt
2 medium leeks, white and light-green parts only, well washed and thinly sliced crosswise
2 cups all-purpose flour
1 large egg, lightly beaten

Steps:

In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 cups wine, chopped onion, halved garlic, and ground pepper. Cover with plastic wrap, and chill overnight.
Preheat oven to 300 degrees. Place marinated meat mixture in a large saucepan. Bring to a boil; skim surface, and discard foam that rises to the top. Prepare a bouquet garni: Tie parsley stems, bay leaf, and thyme together with kitchen twine; set aside.
Coat a 5-quart covered casserole or Dutch oven with lard. Season potatoes with salt and pepper. Line the bottom of the casserole with half the potatoes. Top with half the sliced onions and half the leeks. Remove meat from marinade, and transfer to casserole. Strain marinade over meat, discarding solids. Top with remaining onion and leek, minced garlic, and bouquet garni. Distribute remaining 1 pound potatoes evenly in casserole. Pour remaining 3 cups wine over potatoes. Cover casserole.
Make the seal: In a medium bowl, combine flour and 1/2 cup warm water. Stir until mixture comes together and forms a dough. Roll dough into a log long enough to go around the casserole. Place dough over the seam between the casserole and the cover to seal. Brush dough with egg. Bake for 3 hours. Remove dough seal, and serve immediately.

PATRICIA WELLS' ALSATIAN MIXED-MEAT STEW

Patricia Wells' Alsatian Mixed-meat Stew image

This recipe is posted by request. The recipe is called "baeckeofe", which translates as "baker's oven". On Mondays, French Alsatian housewives did the laundry, which left little time to cook. They prepared this stew ahead of time, then in the morning dropped it off to the local baker to cook in his/her ovens. The casserole is traditionally covered with a crust to seal it (like the Greek Kleftiko), but this is an easier and just as delicious version. Prep time includes marinating.

Provided by EdsGirlAngie

Categories One Dish Meal

Time 4h27m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless beef stew meat, cubed
1 lb lamb shoulder, boned and cubed
1 lb pork shoulder, trimmed and cubed
750 ml riesling wine
4 carrots, sliced
2 medium onions, thinly sliced
3 cloves garlic
2 bay leaves
2 tablespoons dried thyme
salt
4 lbs red potatoes, peeled and thinly sliced
1 lb onion, thinly sliced
3 leeks, trimmed,rinsed and sliced
salt and pepper

Steps:

A day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
The next day, preheat oven to 375 degrees F.
In a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
Drain meat, reserving marinade and seasoning; place half of this meat over the vegetables in the casserole and season with salt and pepper to taste.
Repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables.
Pour marinade and seasonings over all.
Cover casserole tightly and bake until meat is very tender, about 3 hours.
When done, spoon off excess fat and serve immediately (and don't forget to remove the bay leaves!).

Nutrition Facts : Calories 790.7, Fat 37.6, SaturatedFat 14.8, Cholesterol 140.1, Sodium 152.4, Carbohydrate 56.8, Fiber 6.9, Sugar 8.6, Protein 40.3

Tips:

Choose the right cut of meat: Beef chuck, round, or short ribs are all good choices for stewing.
Brown the meat before stewing: This will help to develop flavor and color.
Use a variety of vegetables: This will add flavor and nutrition to the stew.
Add some herbs and spices: This will help to enhance the flavor of the stew.
Simmer the stew for at least 1 hour: This will help to tenderize the meat and allow the flavors to meld.
Serve the stew with mashed potatoes, rice, or crusty bread: This will help to soak up the delicious juices.

Conclusion:

Andrés Alastian's meat stew is a hearty and flavorful dish that is perfect for a cold winter day. The combination of beef, vegetables, and herbs creates a rich and complex flavor that is sure to please everyone at the table. With a few simple tips, you can easily make this stew at home and enjoy a delicious and satisfying meal.