Ingredients for 8 servings

servings
  • 1.5 kg (3.25 lb) of beef chuck of fine quality cut into 50 g (1.75 oz) pieces
  • or half and half with tender meat
  • 4 pork feet cut in half, just blanched (one boil then refreshed in cold water)
  • 200 g (7 oz) of smoked lardons sautéed
  • 1 kg (2.2 lb) of potatoes (bintje) peeled and cut into large cubes
  • 80 g (2.8 oz) of flour
  • 2 large onions (Cévennes)
  • 2 garden carrots
  • 3 shallots peeled and cut into large mirepoix (large dice)
  • a knob of lard or fat bacon
  • a pinch of thyme flowers
  • 2 bay leaves
  • 3 garlic cloves peeled, de-germed and crushed
  • 5 juniper berries
  • 1 diced lemon zest
  • 1 splash of marc
  • 2.5 liters (2.6 qt) of red wine from Côtes d'Auvergne (or Côtes du Rhône, Rasteau or Cahors for example)
  • salt and ground pepper