Today’s dish is from Luxumbourg, a small European country which is encompassed by France, Belgium, and Germany. It is known for being a very wealthy country due to its banking, industrial and steel sectors. Although it’s smaller than the state of Rhode Island it is full of historical forests, castles, and caverns.
The cuisine reflects its’ neighboring countries and immigrants from Portugal and Italy. Fresh water fish, beef, and poultry are commonly seen in their cooking and are considered a very important part of the meal. Many staple dishes here have root vegetables and potatoes, today’s dish is no different!
Today’s recipe was difficult to find. For whatever reason finding a more authentic dish of Luxembourg posed as a challenge, I was able to find this to try. I also found it seasonably appropriate and great for when you’re snowed in like I am currently- under 2 ft of snow! The tender beef is the show stopper here and complimented by a medley of vegetables.
The preparation and cooking was pretty simple. I opted to bring more color to the dish by purchasing the rainbow carrots and generously garnishing the stew with parsley. There’s tedious chopping, but in this dish it can be overlooked as the complexity is low.
We thought the stew was lovely and had a mild sweetness from the butter. The parsnips and carrots had flavors that stood out among the rest. The parsley lightened our palates and the stew. Overall it was a well rounded wholesome stew that was well seasoned, it was rated 8.25/10.
