A century-old recipe with a twist, prepared in a casserole.


Serves 6

Preparation Time

Cook time

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For the gremolata:

  • zest of 1 lemon
  • 1 garlic clove
  • handful of leaf parsley

For the hotchpotch

  • 100g Brussels sprouts
  • 3 parsnips
  • 4 carrots
  • ½ small squash (optional)
  • 400g potatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 800g stewing meat
  • 1 tablespoon plain flour
  • 1 onion
  • 2 bouquets garnis
  • 200ml white wine
  • 280ml beef stock
  • 1 garlic clove
  • freshly ground pepper
  • salt


Pre-heat the oven at 160°C / 350°F / Gas Mark 4.

For the gremolata, chop the garlic and parsley finely, mix with the lemon zest and set to one side. Wash and peel all vegetables and the potatoes. Cut them into pieces of equal size.

Melt the butter and oil in the casserole. Toss the meat in the flour and then sear it in the hot fat until brown. Add the onion and bouquet garni and fry for 4 minutes.

Add the vegetables, potatoes, wine, stock garlic and combine everything well. Season with salt and freshly ground pepper. Place on the lid and leave to simmer slowly in the oven until the meat is tender and falls apart. This may take 1 to 2 hours, depending on the thickness and type of meat used. When the meat is tender and done, reduce the temperature of the oven to 110°C / 225°F / Gas Mark ¼. Leave the stew in the oven until serving. Serve with the gremolata.