1 In a casserole, melt a little oil and butter (or duck fat), then when well hot, brown your paleron pieces on all sides.
2 Then add your mixture of carrots, onions, garlic, thyme, bay leaf and dried porcini, season, then lower the heat and let sweat like this for 7 to 8 minutes covered.
3 Preheat your oven to 340°F (170°C) (350°F).
4 Sprinkle with flour (singer), stir then let cook 5 to 6 minutes, pour in your wine and 1.25 cups (30 cl) cold water (or broth), wait for boiling, and test the seasoning, then put your covered casserole in the oven for 2 hours.
5 Prepare your garnish: in a saucepan put together your turned apples, pearl onions, and green olives cover with cold water and bring to boil (blanch) maintaining 2 minutes of boiling, then cool them and drain them.
6 Your stew is cooked, remove the pieces with a slotted spoon and meat fork (decant) place them on a small plate, then blend your sauce adding your anchovy fillets, pass through a strainer then test the seasoning and consistency (if too thick add a little water or broth), return your sauce to your clean casserole, add your meat pieces and your garnish for 10 minutes gentle cooking covered.
7 Arrange harmoniously on nice plates adding if you wish small croutons and smoked magret bacon strips.
We tested this recipe with in accompaniment in moderation a wine I know well "Le Clos Triguedina" great Cahors if there is one from the vines of my friend Jean Luc Baldès.
Paleron stew is a Sunday dish for grey skies and unhurried cooking. Historically it comes from Rhône-valley bourgeois cooking, where quality meat slides into tenderness over time without fuss. Charolais paleron is the lower chuck, rich in collagen, perfect for slow braises without becoming tough. It peaks in winter, October through April, when herds move indoors. For wine, reach for a Cahors or Côtes du Rhône with backbone and structure, something that stands up to anchovy-rich sauce. A light Beaujolais won't hold. Parisian potatoes and pearl onions make the perfect side. Some restaurants add smoked duck bacon or croutons at the finish, optional but charming. If you source dried porcini in autumn, toss a handful into the braise, it deepens everything without overwhelming.
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