Recipe(tried): Basque Stew

BASQUE STEW

1 1/2 lbs stewing beef
1 1/2 lbs boneless pork
1 chicken
2 tbsp olive oil
1 onion chopped
4 garlic cloves, thinly sliced or chopped
4 carrots, peeled and sliced
2 tsp all purpose flour
3 cups dry red wine
1 square unsweetened baking chocolate
1 tsp brown sugar
pinch of crushed dried thyme, parsley and 3 bay leaves
3 tbsp chopped fresh parsley
Salt and pepper to taste

Trim the fat from the beef and pork and cut in cubes. Cut the chicken in serving portions. Wipe the meat dry with paper towels.

In a large, heavy casserole, heat the oil and saute the onion, garlic and carrots until they are brilliant in color. Remove with slotted spoon and set aside.

Brown the meat in the casserole, a few pieces at a time. Pour off the fat.

Sprinkle the flour into the casserole and cook 1 minute.

Return the vegetables and meat (not the chicken) to the casserole and add the wine, the chocolate, crushed, the sugar, the herbs, 1 tbsp of the chopped fresh parsley and season with salt and pepper. Simmer for 1 hour covered, over low heat.

Add the chicken and simmer 45 minutes, or until all the meat is tender. Serve from the casserole, garnishing with the remaining parsley.

I serve it over white rice or accompanied by boiled potatoes.