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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

French Beef Stew in Red Wine sauce Recipe

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This recipe for French Beef Stew in Red Wine sauce is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 oz pancetta cut in lardon strips 1 inch
Garlic olive oil
1 onion finely chopped
1 T finely chopped garlic
1 T. butter
2# trimmed beef flatiron steakl cut into 8 pieces, season with salt and pepper
1 T. flour
1 bottle dry red wine
2 bay leaves
1 thyme sprig
1 # small potatoes, cipollini onions, baby carrots roasted with garlic olive oil 40-60 min
15 cremini mushrooms also roasted 15-20 min
sugar to mix with veg
salt and pepper
Directions:
Directions:
Preheat oven 350º
Large enamel cast iron casserole, saute pancetta in small amout oil til crisp. Drain.
Saute onion first, then add garlic and herbs, then butter. Brown beef mod high heat til brown all sides about 8 min.
Add flour to mix. Add wine, bay leaves and thyme and season with salt and pepper and bring to boil and stir..
Add pancetta. Cover and transfer to oven for 1 1/2 hours, until meat is very tender and sauce is flavorful.
Mix roasted veg with little bit of sugar. Mix with stew to serve
Chopped fresh parsley
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour active. 2 hours 40 min total
Personal Notes:
Personal Notes:
Tweaked a Jacques Pepin recipe (his mother) I also add a bit of demi glace if have it.
If flatiron steak not available, use hanger or skirt steak.

 

 

 

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