Serves
6
Ingredients:
1 tbsp
good olive oil
8 ounces
dry cured center cut applewood smoked bacon, diced
2 1/2 lbs
chuck beef cut into 1-inch cubes
Kosher
salt
Freshly
ground black pepper
1 pound
carrots, sliced diagonally into 1-inch chunks
2 yellow
onions, sliced
2
teaspoons chopped garlic (2 cloves)
1/2 cup
Cognac
1 (750
ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2
cups) beef broth
1 tbsp
tomato paste
1 tsp
fresh thyme leaves (1/2 teaspoon dried)
4 tbsp
unsalted butter at room temperature, divided
3 tbsp
all-purpose flour
1 lb
frozen whole onions
1 lb
fresh mushrooms stems discarded, caps thickly sliced
1 tbsp
finely chopped flat leaf (Italian) parsley
Directions:
1.
Heat
the olive oil in a large Dutch oven. Add the bacon and cook over medium heat
for 10 minutes, stirring occasionally, until the bacon is lightly browned.
Remove the bacon with a slotted spoon to a large plate.
2.
Dry
the beef cubes with paper towels and then sprinkle them with salt and pepper.
In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes,
turning to brown on all sides. Remove the seared cubes to the plate with the
bacon and continue searing until all the beef is browned. Set aside.
3.
Toss
the carrots, and onions, 1 tbsp of salt and 2 teaspoons of pepper in the fat in
the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions
are lightly browned. Add the garlic and cook for 1 more minute.
4.
Add
the Cognac, stand back, and ignite with a match to burn off the alcohol. Put
the meat and bacon back into the pot with the juices. Add the bottle of wine
plus enough beef broth to almost cover the meat. Add the tomato paste and
thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it
in the oven for about 1 1/4 hours or until the meat and vegetables are very
tender when pierced with a fork.
5.
Combine
2 tbsp of butter and the flour with a fork and stir into the stew. Add the
frozen onions. Saute the mushrooms in 2 tbsp of butter for 10 minutes until
lightly browned and then add to the stew. Bring the stew to a boil on top of
the stove, then lower the heat and simmer for 15 minutes. Season to taste.
6.
Serve
in bowl and garnish with finely chopped flat leaf parsley. Optionally, serve
with toasted bread or on pasta.
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