Ingredients: |
Ingredients: 6 Slices thick cut bacon
3½T Olive oil
3lb Lean stewing beef, cut into 2-inch cubes
1 Carrot, sliced
1 Onion, sliced
Salt & Pepper
2T Flour
3C Red wine (Preferably French Beaujolais, Cotes du Rhone or Burgundy)
3 Beef stock
1T Tomato paste
2 Cloves mashed garlic
½t Thyme
18/24 White pearl onions
3½T Butter
1lb Small White Button mushrooms
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
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Directions: |
Directions:Preheat oven to 450 degrees
1. Cut bacon strips into 1/2 to 3/4 inch piece. Sauté bacon pieces in 1T of the olive oil in a large dutch oven over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
3. Dry beef with paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the bacon pieces
4. In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 t salt and 1/4t pepper.
5. Sprinkle on the flour and toss again to coat the beef lightly. Set the
Dutch oven uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).Remove casserole and turn oven down to 325º.
6. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
7. Cover the Dutch Oven and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. While the beef is cooking, prepare the onions and mushrooms.
8.Prepare the pearl onions: i) Bring 1 Qt water to a rolling boil. While the water is heating, cut the root end off each onion. Boil the onions for a minute or two. Cool them so that you can handle them in ice water. Pinch the end of each onion and the skin will slide off.
9. Heat 1 1/2 T butter with 1 1/2T of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add the pearl onions to the Dutch Oven.
10.Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. Add mushrooms to the. Dutch Oven.
12. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. |
Personal
Notes: |
Personal
Notes: This recipe was adapted from a recipe submitted to Epicurious by Liz Ciardi which was adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961).
It is one of the best beef dishes I have ever had.
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This recipe for Julia Chid's Beef Bourguignon is from