6 servings
Cooking: 2 hrs
A stunning and decadent French meat and bean stew.
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Ingredients (26)
300g | haricot beans — dries, soaked |
1 | onion — clove studded |
1 | fresh mixed herbs — bouquet garni |
7.5cm | celery stalks — tied together |
4 | garlic — large cloves, finely chopped |
4 | sausages — Toulouse |
4 | duck — legs |
350g | pork — rashers, skinned, diced |
2 Tbs | goose fat — or duck fat |
1 | onion — large, chopped |
1 | carrots — chopped |
2 | celery stalks — roughly chopped |
350g | lamb — neck, diced |
350g | pork — diced |
290ml | dry white wine |
400g | tinned tomatoes — chopped |
1 Tbs | tomato purée |
2 | fresh parsley |
1 | fresh thyme |
salt and freshly ground black pepper | |
salad greens — with mustard vinaigrette, to serve |
For the topping:
1 | bread — baguette |
2 | garlic — cloves, halved |
4 Tbs | goose fat — or duck fat |
2 | fresh parsley |
1 | fresh thyme |
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