FRENCH BEEF STEW
2 pounds
beef (chuck, rump or brisket), trimmed and cut into 2-inch chunks
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1 /2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon sugar
12 mushrooms, quartered
3 tablespoons butter
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped parsley
In a
large bowl combine beef chunks, wine, bay leaf, cloves, onion and
garlic. Toss together to coat meat, cover bowl with plastic wrap and
refrigerate for 4 - 12 hours.
In a
large heavy pot, melt butter and cook off bacon until just crispy
and set aside to drain. Scoop beef from marinade and pat dry with
paper towels. Toss in a bowl with flour to coat. Shake off excess
flour. Add the floured beef to the pot and cook until nicely
browned. Stir in the onion and garlic from the marinade, as well as
the thyme, stock and season with salt and pepper. Bring to a boil.
Reduce heat and simmer for 1 1/2 hours or until meat is tender.
Peel the
pearl onions and trim off a little bit of the root end. Melt butter
in a small skillet and add pearl onions. Toss to coat and pour in
1/4 cup of water and cover. Simmer until tender. Uncover and allow
liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over
medium heat until onions begin to brown and caramelize. Season with
salt and pepper.
In
another skillet melt 3 tablespoons butter and cook mushrooms until
golden brown. Stir in crispy bacon bits and season with salt and
pepper.
When the
beef is tender, remove meat with a slotted spoon to a bowl. Simmer
sauce until
thickened
and stir in flour/butter mixture to help thicken. Season sauce to
taste. Return beef to pot and bring stew to a boil. Serve hot with
boiled potatoes, pearl onions, mushrooms and garnish with chopped
parsley.
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