Adapted the Mastering the Art of French Cooking: Chop 3 oz bacon into lardons and simmer in 1 1/2 quarts water for 10 minutes. Drain and dry the bacon. Heat oven to 450 degrees. Saute bacon in 1 tbsp olive oil for a couple of minutes. Remove bacon. Dry and brown 1 pound stew meat in batches. Remove beef. Add one sliced onion and 2 sliced and peeled carrots. Brown the vegetables. Pour out any accumulated fat. Return beef and bacon to pan. Add 1/2 tsp salt and 1/8 tsp pepper. Stir. Sprinkle with 1 tbsp flour. Put in oven, uncovered, for 4 minutes. Stir and return to oven for another 4 minutes. Reduce oven to 325 degrees. On the stovetop, add 1 1/2 cups red wine. Add enough beef stock so the meat is barely covered. Add 1/2 tbsp tomato paste, 2 minced garlic cloves, 1/2 tsp thyme, and a crumbled bay leaf. Cover and cook in oven 3-4 hours. Check every hour, add more broth if necessary. Meanwhile cook 1/2 pound mushrooms in 1 tbsp olive oil and 1 tbsp butter. In a seperate pan, cook about 20 pearl onions in 1 tbsp olive oil and 1 tbsp butter. Add to stew before serving. Sprinkle with finely chopped parsley. (The recipes says to strain it and reduce the sauce, we didn't have a lot of sauce so we skipped this step.) |
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