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Each region in France uses their own local red wine for this dish, so you don't need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew.
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Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, and then fry the lardons, onions and garlic in the same pan until golden brown. Add in the peppercorns, cloves, bay leaf, parsley stems, rosemary and thyme and return the meat to the pan. Add 10 fluid ounces/300 milliliters water, the wine, tomato puree, salt and sugar. Scrape up the caramelized bits as they will add flavour.
Cover, place in the oven and cook until the meat is tender and almost falling apart, 3 hours.
For the dumplings: Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over the bread. Stir so that the milk is absorbed evenly, and then cover and leave for 15 minutes.
Season the bread mixture with nutmeg, salt and pepper; stir in the egg and mix in 1 tablespoon of the flour. If the mixture is too wet (it should be moist and only slightly sticky), add a second tablespoon of flour. Wet your hands a little to help stop the dough sticking to them, and then make 12 to 14 dumplings (smaller than a golf ball).
About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.
Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat until golden brown and crisp, 5 minutes; drain.
Garnish the stew with chopped parsley and serve with the dumplings.
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By debipotpie
on February 07, 2013
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It was good but the dumplings seemed to need more flavor...
By jaja0
flordia
on January 15, 2013
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What a treat to be cooking french without the fuss. I have made several of her dishes this being one of them. Ever so easy and delightful to prepare and to eat. This recipe is not so heavy or as thick as some. Yum.
By FrChef
Columbia, Md
on December 08, 2012
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I really like her she is cute, smart, warm a new face on French cuisine. She is taking classic French dishes that I grew up eating and making them new and fresh really up to date.
Merci
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