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“This is wonderful. The first time I made it, I was expecting guests from out of town. Weather prevented them from arriving and that left my friend and me. We ate the WHOLE pot! The 4 to 12 hours marinating time are well worth it. This wonderful French stew also freezes and reheats really well.”
3hrs 30mins

Ingredients Nutrition


  1. Cut meat into cubes about 1" to 1-1/4" and place in a NON-METAL bowl.
  2. Pour wine or apple juice over, then add the oil, seasonings, onions and carrots.
  3. Roll the meat around in this mixture, then cover and refrigerate at least 4 hours, preferably overnight.
  4. To prepare, fry the diced bacon in a large pot.
  5. In the meantime, drain the meat, reserving the marinade, and roll each piece in flour.
  6. Add to the bacon and sear lightly.
  7. Add the tomatoes, then the marinating mixture (you can discard the carrots and onions, if desired - your choice).
  8. If there is not enough liquid to cover the meat, add some water.
  9. Slowly bring to a simmer, stirring often.
  10. Cover and place in a 325 F oven for 3 hours.
  11. Skim off fat, if necessary, and check for seasonings.

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