Garbure (ɡarˈbyɾe] is a thick French stew that embodies the essence of French country cooking. It is so thick, It has been said that a good garbure should be so full of ingredients that your ladle stands straight up in it. Originating in the foothills of the Pyrenees, this rustic classic is renowned for its rich, layered flavors and its adaptability to seasonal ingredients. Traditionally, it includes root vegetables, cabbage, and potatoes, but it is versatile celebrating local ingredients of the season. Here is how I make it in a slow cooker.
Sauté 2 diced onions in olive oil until translucent. Add 1 tablespoon of chopped fresh thyme and 3 – 4 minced cloves of garlic and cook 2 – 3 minutes longer. Transfer to a slow cooker and add ½ pound of diced carrots, 2 stalks of diced celery, 1 pound of quartered petite golden potatoes (or 1 large peeled and cubed sweet potato), 2 cans of rinsed and drained white beans, 10 ounces of shredded cabbage, and 1 ½ pounds of cubed ham steak (I throw in that little bone that comes with it). Sprinkle with salt, pepper, 1 teaspoon of cumin and stir it all together. Add 2 quarts of chicken stock, a big splash of white wine, 3-4 bay leaves and mix well. Cook on high for 5 hours.
When ready to serve, taste for seasonings and add ¼ cup of chopped parsley. Ladle into bowls and serve. Freshly grated parmesan cheese or breadcrumbs are optional toppings.
You can substitute beef, duck, chicken, or other pork but I like ham. Delicious. Hearty. And perfect for fall weather. Enjoy!
This sounds so delicious. I will make it this Fall for sure. Thank you, Raymond.
This sounds hearty and delicious for a chilly evening! I’ll try it!
I made this today and my daughter and granddaughter came to share with Mike and me. It was absolutely delicious and everyone agreed it was a “make again“ dish.
Thanks for sharing, Raymond.
Have a happy Thanksgiving 🦃🍁