This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingredients depending on availability. Jacques Pépin's version includes ham hocks and cabbage and is topped with toasted bread smothered in melted Gruyère cheese. Traditionally, anyone eating the stew would add some red wine to the last few spoonfuls of broth and sip it straight from the bowl.Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. More Hearty Stews
The stew can be refrigerated for up to 3 days. Reheat thoroughly, adding a little stock or water if necessary, before topping and broiling.
Bright, juicy Beaujolais goes well with rustic dishes like this stew because its acidity can stand up to the heartiness of the dish.