-
1
Cut the meat into one-and-one-half-inch cubes.
-
2
Place the meat in a deep bowl and add the carrots, onions, turnips, garlic, rosemary, thyme, bay leaves, parsley, nutmeg, wine, salt and pepper.
-
3
Cover and let stand overnight in the refrigerator, stirring occasionally.
-
4
Preheat the oven to 375 degrees.
-
5
Drain the meat, vegetables and herbs, but reserve the marinating liquid.
-
6
Separate the meat and vegetables.
-
7
Tie the herbs in cheesecloth.
-
8
Drop the salt pork slices into cold water and bring to a boil.
-
9
Blanch for three minutes and drain.
-
10
In a heavy, wide and deep casserole or Dutch oven, heat the vegetable oil and add the meat, pork slices, onions and garlic.
-
11
Stir and cook over high heat for about 15 minutes.
-
12
Sprinkle the meat with flour and stir thoroughly so that the flour coats the meat and other ingredients.
-
13
Add the marinating liquid and stir.
-
14
Add the herbs in cheesecloth, then the carrots.
-
15
Cover and bring to a boil on top of the stove.
-
16
Place the casserole in the preheated oven.
-
17
Heat the butter in a saucepan and add the sliced mushrooms.
-
18
Cook until lightly browned.
-
19
Add them to the stew.
-
20
Cook about 45 minutes and add the turnips.
-
21
Continue baking about one hour longer.
-
22
The total baking time once the kettle is placed in the oven is two hours.
-
23
Remove the casserole and uncover.
-
24
Carefully spoon off and discard all the fat from the top of the stew.
-
25
Serve hot with the potato puree (see recipe).
