Ingredients: |
Ingredients: ¼ lb salt pork, diced ¼ lb butter ¼ cup cognac 4 medium onions, chopped ¼ cup chopped fresh parsley 2 cups beef stock or as needed 1/8 tsp freshly ground pepper 1 ½ cups burgundy wine ½ cup flour ½ tsp dried thyme 1 ½ tsp salt ½ tsp dried marjoram ½ tsp pepper 1 lb fresh mushrooms Dash cayenne pepper 1 lb carrots cut diagonally 3 lbs bottom round (I prefer tri-tip 1 lb potatoes cut into bite-sized chunks if you can get it), cut in 1 ½” pieces Fresh parsley to garnish
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Directions: |
Directions:Marinate salt pork in cognac, parsley and pepper for at least 1 hour. Combine flour, salt, pepper, and cayenne. Dredge beef in seasoned flour. Melt half the butter in a heavy skillet and brown meat on all sides. Add chopped onions and brown. Transfer beef and onions to a 3 quart casserole with a tight fitting lid. Drain salt pork, reserving marinade and brown it in 1 tsp butter. Add to beef. Deglaze skillet with marinade and ¼ cup beef stock. Pour over meat. Add wine, thyme, marjoram and enough stock to cover meat. Cover and bake in a preheated 375 degree oven for 2 hours. Sauté mushrooms in 2 T. butter until just barely cooked. Add to meat. Par boil carrots and potatoes and add to meat. Continue cooking for 1 hour. Add more wine or stock if needed. Chopped fresh parsley for garnish. |
Personal
Notes: |
Personal
Notes: “This is my favorite recipe for company because most of it is done the day before and since the whole dinner is in one pot, it leaves you free to entertain while the stew cooks the last hour. I follow directions through cooking for 2 hours the day before and cool in the fridge overnight. This gives you the opportunity to skim fat off the top, and the flavors of wine and herbs permeate the meat. Finish the directions and the house is filled with wonderful aromas when company arrives.”
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