I have enjoyed many meals prepared in a slow cooker, but I have never been able to find one in Switzerland. I don’t actually want one – I used my old one rarely, but I do miss the stews that they are so well suited to create. With that in mind, I decided to experiment with the idea of slow cooking a stew with my conventional oven. After a little research, I discovered the process is more or less the same.
Although I don’t eat a lot of meat, stews, like soups, are so versatile and perfect for the cooler months. I was determined to find a cooking method that would give me the same tender and flavorful creation I use to enjoy. I am happy to say that this stew turned out delicious! It will be a comfort on those blustery evenings nipping at our heels as we deep into Autumn.
Enjoy this with a Humagne Rouge from Provins Valais!
Humagne Rouge is a relatively new wine varietal in Switzerland having made it’s way across the Grand Saint Bernard in the 19th Century. It is understood to be a cross between a Cornalin and another varietal, whose origin is unknown, fabricated in Val d’Aosta in Italy. The Humagne Rouge is one of the most popular red wine varietals in Canton Valais, second only to the the Cornalin itself.
This beautiful ruby colored wine with its fruity notes and good tannin structure stands well beside cheeses, meat dishes in general, Italian meals and particularly enjoyable after 3-5 years with game. It is one of my favorite Swiss red wines and it was a nice partner to the Italian Slow Roasted Pork Stew.
Provins Valais, a cooperative founded in 1930, is the largest producers of Swiss Wine and is responsible for 23% of the wine produced in Canton Valais and 10% of the total production in Switzerland. They are well recognized by some of the largest International Wine Competitions and have won the most medals of any other cave in Switzerland.
Enjoy and Drink Responsibly!