Ingredients: |
Ingredients: Stew:
1 lb stewing beef, cubed
1 onion, sliced
1 stalk celery, sliced (and leaves)
3 cloves garlic, smashed
3 sprigs parsley
1 bay leaf
6 juniper berries, crushed
1 1/2 cups merlot or dry red wine
1/2 tsp dried thyme
1/4 tsp pepper
2 Tbsp all-purpose flour
1 Tbsp vegetable oil
3 Tbsp butter
2 Tbsp granulated sugar
1/4 cup beef stock or water
2 carrots, cut in 1-inch lengths
1 tsp salt
1/2 cup white pearl onion
1 cup button mushrooms
2 Tbsp chopped fresh parsley
Popovers: (go with the beef)
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt
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Directions: |
Directions:Stew: In large bowl combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper. Cover and marinate in refrigerator for 12-24 hours. Remove beef. Sprinkle with flour and set aside. Strain marinade through sieve into bowl, pressing solids. Set marinade aside. In skillet, heat oil over medium-high heat. Brown beef in batches. Transfer to bowl. Add 1 Tbsp butter to pan. Stir in sugar and cook until deep nutty brown. Stir in reserved marinade and stock, averting eyes to avoid splatters. Add beef, carrots and salt. Cover and simmer over low heat, stirring often, until beef is tender-about 1 ½ hours. Meanwhile, in skillet, heat remaining butter over medium heat. Cook pearl onion until browned-12 minutes. With slotted spoon, transfer to stew. Add mushrooms to skillet and simmer for 10 minutes. Add parsley and serve. Popovers: In bowl, whisk egg with milk. Stir in flour and salt until blended but still lumpy. Spoon into well buttered jumbo muffin cups, filling 3/4 full. Place in center of cold oven. Heat oven to 450ºF and bake for 25 minutes. With skewer, puncture each popover; bake for 10 minutes or until puffed. (Make ahead, let cool, cover and set aside at room temperature for up to 8 hours. Reheat in 325ºF oven for 5-10 minutes). This is the best stew I have made. The popovers are amazing. Definitely worth the effort! |
This recipe for Merlot Braised Beef Stew and Popovers is from