Best 4 Andres Alastian Meat Stew Recipes

**Andres Alastian Meat Stew: A Culinary Journey Through Armenian Cuisine**

Immerse yourself in the rich flavors of Armenian cuisine with Andres Alastian Meat Stew, a hearty and comforting dish that embodies the essence of Armenian home cooking. This tantalizing stew features succulent pieces of meat, typically lamb or beef, braised to perfection in a flavorful broth infused with an aromatic blend of spices, vegetables, and herbs. As the stew simmers, the meat becomes fall-apart tender, while the vegetables, such as tomatoes, onions, and bell peppers, soften and release their natural sweetness, creating a symphony of flavors. Served with fluffy rice or crusty bread, this delectable stew is a true testament to the culinary traditions of Armenia.

**Explore a World of Culinary Delights**

In addition to the classic Andres Alastian Meat Stew, this comprehensive article takes you on a culinary journey through a variety of other Armenian recipes. Discover the secrets behind Dolma, delicate grape leaves stuffed with a savory mixture of rice, meat, and herbs. Indulge in the goodness of Harissa, a hearty wheat berry porridge topped with tender lamb and a tangy tomato sauce. Satisfy your sweet cravings with Nazook, a delightful semolina cake infused with the aromatic flavors of orange blossom water and cardamom. Whether you're a seasoned cook or just starting your culinary adventure, these recipes offer a taste of Armenian hospitality and the warmth of home cooking.

Let's cook with our recipes!

ANDRE'S ALASTIAN MEAT STEW

Andre's Alastian Meat Stew image

The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 18

Ingredients

4 pig's feet, halved lengthwise
2 pig's tails
1/2 pound boneless lamb shoulder, cut into 1-inch pieces
1/2 pound boneless pork shoulder, cut into 1-inch pieces
1/2 pound boneless breast of beef, cut into 1-inch pieces
6 1/2 cups dry white wine, preferably Alsatian
3 small onions, 1 roughly chopped, 2 thinly sliced
3 cloves garlic, 1 halved, 2 minced
1/2 teaspoon freshly ground pepper
3 fresh flat-leaf parsley stems
1 bay leaf
3 fresh thyme sprigs
1 tablespoon lard
2 pounds russet potatoes, peeled and thinly sliced
Salt
2 medium leeks, white and light-green parts only, well washed and thinly sliced crosswise
2 cups all-purpose flour
1 large egg, lightly beaten

Steps:

In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 cups wine, chopped onion, halved garlic, and ground pepper. Cover with plastic wrap, and chill overnight.
Preheat oven to 300 degrees. Place marinated meat mixture in a large saucepan. Bring to a boil; skim surface, and discard foam that rises to the top. Prepare a bouquet garni: Tie parsley stems, bay leaf, and thyme together with kitchen twine; set aside.
Coat a 5-quart covered casserole or Dutch oven with lard. Season potatoes with salt and pepper. Line the bottom of the casserole with half the potatoes. Top with half the sliced onions and half the leeks. Remove meat from marinade, and transfer to casserole. Strain marinade over meat, discarding solids. Top with remaining onion and leek, minced garlic, and bouquet garni. Distribute remaining 1 pound potatoes evenly in casserole. Pour remaining 3 cups wine over potatoes. Cover casserole.
Make the seal: In a medium bowl, combine flour and 1/2 cup warm water. Stir until mixture comes together and forms a dough. Roll dough into a log long enough to go around the casserole. Place dough over the seam between the casserole and the cover to seal. Brush dough with egg. Bake for 3 hours. Remove dough seal, and serve immediately.

BACHEOFE (ALSATIAN STEW)

Bacheofe (Alsatian Stew) image

This recipe is an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.

Provided by Member 610488

Categories Stew

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless beef chuck, trimmed cut into 1 1/2 inch pieces
1 lb boneless pork shoulder, trimmed cut into 1 1/2 inch pieces
1 lb boneless lamb shoulder, trimmed cut into 1 1/2 inch pieces
salt & freshly ground black pepper, to taste
3 cups dry white wine
1/4 cup fresh parsley leaves, finely chopped
2 teaspoons juniper berries
5 garlic cloves, chopped
2 bay leaves
2 medium carrots, thinly sliced
2 medium yellow onions, thinly sliced
2 small leeks, trimmed and thinly sliced
2 sprigs thyme
1/4 cup duck fat (optional) or 1/4 cup goose fat (optional)
3 lbs yukon gold potatoes, peeled and sliced
1 lb thick-cut bacon
2 cups dry white wine

Steps:

Place beef, pork, and lamb in a large mixing bowl. Season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme. Mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.
Rub a crockpot with duck fat, if using. (You may add 2-4 tbsp olive oil, if you are not using the fat) Layer potatoes, marinated meat, and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top. Add the additional white wine.
On high for 4-5 hours or low for 8-10 hours. Enjoy.

Nutrition Facts : Calories 1247.1, Fat 70.6, SaturatedFat 25.8, Cholesterol 209.5, Sodium 830.7, Carbohydrate 62.1, Fiber 6, Sugar 7.6, Protein 55.6

ALSATIAN PORK AND SAUERKRAUT

Alsatian Pork and Sauerkraut image

This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.

Provided by 4Nancy

Categories World Cuisine Recipes European French

Time 1h45m

Yield 4

Number Of Ingredients 14

Ingredients

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 ½ tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
1 bay leaf
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces

Steps:

Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g

PATRICIA WELLS' ALSATIAN MIXED-MEAT STEW

Patricia Wells' Alsatian Mixed-meat Stew image

This recipe is posted by request. The recipe is called "baeckeofe", which translates as "baker's oven". On Mondays, French Alsatian housewives did the laundry, which left little time to cook. They prepared this stew ahead of time, then in the morning dropped it off to the local baker to cook in his/her ovens. The casserole is traditionally covered with a crust to seal it (like the Greek Kleftiko), but this is an easier and just as delicious version. Prep time includes marinating.

Provided by EdsGirlAngie

Categories One Dish Meal

Time 4h27m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless beef stew meat, cubed
1 lb lamb shoulder, boned and cubed
1 lb pork shoulder, trimmed and cubed
750 ml riesling wine
4 carrots, sliced
2 medium onions, thinly sliced
3 cloves garlic
2 bay leaves
2 tablespoons dried thyme
salt
4 lbs red potatoes, peeled and thinly sliced
1 lb onion, thinly sliced
3 leeks, trimmed,rinsed and sliced
salt and pepper

Steps:

A day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
The next day, preheat oven to 375 degrees F.
In a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
Drain meat, reserving marinade and seasoning; place half of this meat over the vegetables in the casserole and season with salt and pepper to taste.
Repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables.
Pour marinade and seasonings over all.
Cover casserole tightly and bake until meat is very tender, about 3 hours.
When done, spoon off excess fat and serve immediately (and don't forget to remove the bay leaves!).

Nutrition Facts : Calories 790.7, Fat 37.6, SaturatedFat 14.8, Cholesterol 140.1, Sodium 152.4, Carbohydrate 56.8, Fiber 6.9, Sugar 8.6, Protein 40.3

Tips:

Choose the right cut of meat. For this stew, you'll want to use a tough cut of meat that will become tender when braised. Some good options include chuck roast, short ribs, or brisket.
Brown the meat before braising. This will help to develop flavor and color.
Use a good quality braising liquid. This could be anything from beef broth to red wine. The liquid should be flavorful and have enough body to stand up to the long cooking time.
Add vegetables and herbs to the stew. This will help to add flavor and complexity. Some good options include carrots, celery, onions, garlic, and thyme.
Cook the stew low and slow. This will allow the meat to become tender and the flavors to meld together.
Serve the stew with your favorite sides. Some good options include mashed potatoes, rice, or crusty bread.

Conclusion:

Andres Alastian Meat Stew is a hearty and flavorful dish that is perfect for a cold winter day. This stew is made with a variety of ingredients, including beef, vegetables, and herbs, and is simmered in a flavorful broth. The result is a stew that is tender, juicy, and packed with flavor. If you are looking for a delicious and satisfying meal, Andres Alastian Meat Stew is the perfect choice.