Ingredients: |
Ingredients: 5 oz chunk salt pork, sliced into ½ x 1” piece lardoons
2 tablespoons vegetable oil
6-7 lbs beef chuck or top blade, trimmed, cut into 2”x3” chunks (30 pieces)
Salt and pepper
HERB AND VEGETABLE BOUQUET: (Tied off in cheesecloth)
2 cups onion chopped
2 cups carrots peeled and chopped
½ teaspoon dried thyme or 10 sprigs fresh thyme
4 leaves bay
12 stems parsley
1 head garlic cloves unpeeled and smashed
COOKING LIQUID:
1 large tomato cored and chopped or 12 oz can of Italian plums drained
1 bottle red wine, preferably cabernet sauvignon or pinot noir
4-5 cups dark beef stock
ONION AND MUSHROOM GARNISH:
24 small pearl onions blanched & peeled.
3 tablespoons butter
1 tablespoon sugar
Pinch salt
¾ cup dark beef stock or a reduced canned beef broth
30 small button mushrooms
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Directions: |
Directions:Simmer lardoons 10 minutes in water, rinse and dry. Sauté in oil over medium heat for 10 minutes until browned and transfer with a slotted spoon to a casserole dish. Salt & pepper the dry beef and sauté at medium high for about 4 minutes until all sides are browned. Transfer beef to the casserole, drain fat, deglaze fry pan with a cup of wine and pour over beef and lardoons.
Place the bouquet in the middle of the casserole. Scatter the tomato on top of the meat and pour in remaining wine and enough stock to cover meat. Refrigerate overnight. Bring casserole to a simmer on stove, then cover and put into a 300° oven or on the stove at low simmer for about 2 hours. Test meat for tenderness and cook longer if needed. Remove bouquet strain juices and let cool. Refrigerate up to 24 hours. (skim fat before preheating)
In butter, sugar salt and beef stock bring onions to a boil, cover the pan cook for 10 minutes then remove lid and simmer until tender and liquid evaporates. Add mushrooms and cook until they start to release liquid and are lightly browned. Remove onions and mushrooms to a bowl deglaze with a small amount of stock and add to stew.
FINISHING THE SAUCE:
Heat stew to a simmer and remove from heat. Blend 2 tablespoons of flour and soft butter in bowl then gradually whisk in ½ cup or so of the stew liquid. Blend into stew and simmer to thicken. Repeat with 1 tablespoon portions for desire thickness.
TO SERVE:
Reheat stew and onions and mushrooms garnish and heat through. |
This recipe for Beef Stew is from