| Ingredients | |
|---|---|
| 1 Tbs | olive oil |
| 1 pound | dry cured applewood smoked bacon |
| 2½ pounds | chuck beef, cut into 1-inch cubes |
| salt & freshly ground black pepper | |
| 1 pound | carrots, sliced diagonally into 1-inch chunks |
| 2 | yellow onions, sliced |
| 2 cloves | garlic, minced |
| ½ cup | Cognac |
| 1 bottle | dry red wine |
| 2 cups | beef broth |
| 1 Tbs | tomato paste |
| 1 tsp | fresh thyme |
| 4 Tbs | butter, room temperature, divided |
| 3 Tbs | all-purpose flour |
| 1 pound | frozen whole pearl onions |
| 1 pound | mushrooms, sliced & stems discarded |
Information
Preperation Time: 15 MinutesCooking Time: 120 Minutes
Total Time: 135 Minutes
Servings: 6
Tags
Dinner, French, Beef, StewInstructions
1. Preheat oven to 250°F.
2. Heat olive oil in a large Dutch oven. Cook bacon over medium heat for 10 minutes until lightly browned. Remove bacon with a slotted spoon and set aside.
3. Dry beef cubes with a paper towel and sprinkle with salt and pepper. In batches, sear beef for 3-5 minutes, turning to brown all sides. Remove and set aside.
4. Cook the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper for 10-15 minutes in the fate in the pan, stirring occasionally until the onions are lightly browned. Add garlic and cook 1 more minute. Add Cognac, stand back and ignite with a match to burn off the alcohol.
5. Add beef, bacon, wine, beef broth, tomato paste, and thyme to the pan and mix. Bring to a simmer, put on the lid, and place in the oven for about 1 ¼ hour, or until the beef and vegetables are very tender.
6. Combine 2 tablespoons of butter and flour with a fork and stir into the stew. Add pearl onions to the stew.
7. Sauté mushrooms in 2 tablespoons of butter until browned, then add to the stew. Simmer for about 15 minutes on the stove.
8. Season to taste.
Adapted from Ina Garten
2. Heat olive oil in a large Dutch oven. Cook bacon over medium heat for 10 minutes until lightly browned. Remove bacon with a slotted spoon and set aside.
3. Dry beef cubes with a paper towel and sprinkle with salt and pepper. In batches, sear beef for 3-5 minutes, turning to brown all sides. Remove and set aside.
4. Cook the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper for 10-15 minutes in the fate in the pan, stirring occasionally until the onions are lightly browned. Add garlic and cook 1 more minute. Add Cognac, stand back and ignite with a match to burn off the alcohol.
5. Add beef, bacon, wine, beef broth, tomato paste, and thyme to the pan and mix. Bring to a simmer, put on the lid, and place in the oven for about 1 ¼ hour, or until the beef and vegetables are very tender.
6. Combine 2 tablespoons of butter and flour with a fork and stir into the stew. Add pearl onions to the stew.
7. Sauté mushrooms in 2 tablespoons of butter until browned, then add to the stew. Simmer for about 15 minutes on the stove.
8. Season to taste.
Adapted from Ina Garten
