This is Food, but PC wouldn't let me find it

[Carla]

Does anyone know what I'm talking about when I'm thinking about a stew that's quite common in skiing circles? I made on once, and since we're trying (ha) to get dds onto new foods, I'd like to make one. TIA

Haven't ever been skiing, so may be talking nonsense.

Cassoulet?

Need more info - what are the ingredients roughly?

Beef, basically, and a long time in the oven.

might be worth you looking for Blossomhill's recent posts, as she recently made a nice beef stew in her slow cooker - sounds like a similar kind of thing??

Bourgignonne?

Recipe

It's a doube. I'm sure. Nothing on Google though.

An updated version of Beef Stew from Provence, flavored with balsamic vinegar and herbes de Provence.
INGREDIENTS:

4 lbs. boneless sirloin, cut into 1-inch cubes
2 Tablespoons herbes de Provence
1 Tablespoon freshly ground black pepper
1/3 cup + 3 Tablespoons olive oil
10 garlic cloves, peeled and minced
2 onions, chopped
1-2 Tablespoons julienned orange zest
3/4 cup balsamic vinegar
1-3/4 cups dry red wine
6 anchovy fillets, drained
3 Tablespoons all-purpose flour
1/2 cup drained capers
PREPARATION:

The day before you plan to cook the daube:

1. Combine the herbes de Provence and the pepper. Sprinkle over the meat cubes and toss well to coat.

2. Place the meat in one layer in a shallow, glass baking dish.www.delicioso.co.uk

Pour 1/2 cup of the olive oil over it and sprinkle with half of the minced garlic. Cover and marinate ovenight.

The next day:
3. Preheat the oven to 300°F. Toss together the rest of the onions, garlic and orange zest.

4. Remove the meat from the marinade, reserving the liquid.

5. Put 1/3 of the onion mixture on the bottom of a Dutch-oven. Arrange 1/3 of the meat on top. Repeat once more, ending with a final layer of the onions.

6. Pour the reserved marinade over the onions and meat, along with the vinegar and 1 cup of the wine. Season with just a little salt. Cover tightly and cook for 3 hours.

7. Mince the anchovies very finely, then mash them into a paste with the remaining 3 tablespoons of the olive oil.

8. To finish the daube: After 3 hours, remove the meat from the Dutch oven. Set aside and keep warm. Place the Dutch oven over med-low heat. Sift the flour over the cooking juices.

9. Whisking constantly, stir in the remaining 3/4 cup of wine. Whisk for an additional 7 minutes. Add the anchovy paste and cook for 2 more minutes.

10. Return the meat to Dutch oven and mix in the capers. Serve at once or keep over low heat until ready to serve.
    To serve:
    Serve with macaronade which is the traditional pasta accompaniment of penne, elbow macaroni or noodles that have been cooked then tossed with butter, garlic and parsley.

Daube

Carmenere that's a big dinner for Carla's dds

Goulash soup or Gulaschsuppe?

goulash soup

And a swiss recipe if you understand F, I or G.

Gulaschsuppe

Yes ZT it's certainly more trouble than I would be going to for my dd. I would just throw some beef and veg in a casserole dish with some stock and leave it in the oven for a couple of hours but I did think the recipe sounded nice