White Châteauneuf du Pape stew

Recipe

White Châteauneuf du Pape stew cooking  photo

This recipe is an aboslutely fantastic dish because it is a lighter atlternative to a classic red wine daube (stew). It is very delicate but quite pricey, mostly because of the use of white Châteauneuf du Pape wine 

White Châteauneuf du Pape stew cooking  photo

Ingredients

  • 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
  • 2 chopped onions
  • 2 sliced carrots
  • 1 slice of bacon, chopped
  • 1 pinch nutmeg
  • 1 peel of an orange (dried)
  • 1 bay leaf
  • 1 bottle of white Châteauneuf du Pape

How to proceed:

In a large enameled cast-iron casserole, put the veal shoulder and all the other ingredients. Cover with the wine. Le the meat marinate 6 to 12 hours.
Cook on a low heat during 30 minutes, then at 120° in the oven for another 2 hours.

Nutrition

White Châteauneuf du Pape stew cooking  photoThis recipe is less caloric than a classic beef stew for two reasons. First of all because we use some veal instead of beef meat. Veal is leaner. Second because we do not use any fat to cook it, apart from a bit f bacon. Be careful to the amount of saturated fat and salt though…

Environment

White Châteauneuf du Pape stew cooking  photoHigh… As you might know bovines release some methane in the atmosphere, which is an important greenhouse gas. For further explanation on this, please read this article.
The fact that we use veal make it even worse than if we would use an adult cow. Therefore one should not have beef everyday. Once or twice a week is enough, with some other proteines sources inbetween (chicken, eggs, dairy, etc.). One should not completely eliminate beef from their diet either as this is an essential source of vitamin B-12, iron and zinc (which are hard to come by elsewhere).

Wine Match

White Châteauneuf du Pape stew cooking  photoWhite Châteauneuf du Pape stew cooking  photo
The same wine as the one used to cook the dish of course… As you might guess, my favourite is the Château de la Gardine Châteauneuf du Pape white tradition. It has the ypical roundness and aromatics of these wines but also a stunning acidity, mostly due to the Urgonian limestones on which the vines grow.

White Châteauneuf du Pape stew cooking  photo

About / Présentation de 

[ENGLISH] My name is Marion Barral and I am passionate about food, wine, sports and photography. Originating from a wine-growing family in the Languedoc (South of France), I studied Agronomic Science in Paris (AgroParisTech). After having worked three years in the wine trade in the UK, I now have what I call “My Dream Job”: I travel the world selling wines from the South of France. This job allows me to come back to my roots while giving me the opportunity to discover other countries, cultures and languages. This is something I try to share with you in my blog :-)
[FRANCAIS]Je m’appelle Marion Barral et je suis passionnée par le vin, l’alimentation, le sport et la photo. Je suis fille de vigneron dans le Languedoc et ingénieur agronome (AgroParisTech). Après avoir travaillé pendant trois ans dans le secteur du vin au Royaume-Uni, j’ai trouvé depuis Janvier 2012 ce que j’aime appeler « mon job de rêve ». Je parcours le monde entier pour vendre du vin du sud de la France. En plus d’un retour aux sources, cela me permet de découvrir d’autres pays, langues et cultures. C’est ce que j’essaye de vous faire partager dans mon blog :-)

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