Ingredients: |
Ingredients: 1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 lbs. beef brisket, trimmed and cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 teaspoon salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions
3 cups red wine
2 cups beef stock
2 tablespoons tomato paste
1 jar beef au jus
8 oz. baby bela mushrooms
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
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Directions: |
Directions:Preheat oven to 350°. Heat the oil in a heavy pot. Sauté the bacon over medium heat until crisp. Transfer with a slotted spoon to a large dish. Pat beef dry with paper towels. Sear in batches in the hot fat until browned on all sides. Remove to the dish with the bacon. In the remaining fat, sauté the carrots and onions until softened about 3 minutes, then add 4 cloves minced garlic and cook for a minute. Drain fat (leave about 1 tablespoon in the pan) and return the bacon and beef back to the pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown. Add the pearl onions, wine and stock so that the meat is barely covered. Then add the tomato paste, au jus and herbs. Bring to a simmer on the stove. Cover, transfer the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender. Heat the butter in a medium-sized skillet/pan. When the foam subsides, add the remaining 2 cloves garlic and cook for about 30 seconds, then add in the mushrooms. Cook for 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper. Add the mushrooms over the meat towards the end of the cooking time. Simmer for a minute or two, skimming off any fat which rises to the surface. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for a few minutes |
This recipe for French Beef Stew is from