You may also like
Categories:
stewing beef extra-virgin olive oil onion carrot garlic red wine tomato beef stock thyme butter flour button mushroom salt pearl onion extra-virgin olive oil unsalted butter salt
Viewed: 57 - Published at: 6 years agoIngredients
- 4 lb boneless stewing beef, cut into 2 inch cubes
- 1/3 c. extra virgin olive oil
- 1/2 lrg onion, peeled, sliced
- 1 lrg carrot, peeled, sliced
- 2 x garlic, cloves, crushed
- 3 c. dry red wine, preferably, from, burgundy
- 1 x 28 ounce can tomato, minced, with juice
- 2 c. beef stock
- 2 sprg fresh thyme
- 3 Tbsp. softened unsalted butter
- 3 Tbsp. flour
- 3/4 lb button mushroom, cleaned, sliced
- 1 x salt and pepper Brown Braised Onions
- 2 x 10 ounce pkgs. pearl onion
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 1 x salt and pepper, to taste
Method
- Preheat oven to 325 degrees F.Trim beef.
- Dry well on paper towels.
- Heat 1 Tbsp.
- of oil in large Dutch oven over medium heat.
- In batches, using about 1 Tbsp.
- of extra virgin olive oil per batch, brown beef.
- Transfer to bowl.
- Add in another Tbsp.
- of extra virgin olive oil to Dutch oven and saute/fry onion, carrot and garlic 4 to 5 min till lightly browned.
- Add in to beef in bowl.
- Deglaze pan with 1 c. wine, scraping browned bits from bottom.
- Add in browned beef, onion and carrot, remaining wine, garlic, tomatoes, stock and thyme back to pan.
- Bring mix to boil over high heat.
- Remove from heat and cover.
- Transfer to oven and cook 21/2 to 3 hrs till beef is fork tender.
- Strain stew through a colander over a saucepan.
- Set beef and vegetables aside.
- Skim fat from surface of liquid in saucepan and bring to a boil.
- Reduce liquid to 3 or possibly 4 c..
- Season.
- In small bowl, mash butter and flour to a paste with fork.
- Remove sauce from heat and whisk in flour paste till dissolved.
- Bring to a boil over medium heat.
- Reduce heat and simmer 2 to 3 min till slightly thickened.
- Add in beef and vegetables back to sauce.
- In a large skillet, heat a Tbsp.
- of extra virgin olive oil over medium heat.
- Add in mushrooms.
- Season with salt and pepper.
- Cook mushrooms 4 to 5 min till browned.
- Add in mushrooms and Brown Braised Onions to beef mix and sauce.
- If you intend to, freeze at this point.
- Brown Braised Onions:Cut off the root end of each onion.
- Then cut a small cross in the other end.
- This will allow the skins to slip off easily after blanching.
- Add in onions to saucepan of boiling salted water.
- Blanch about 1 minute.
- Drain onions then immediately run under cool water.
- Slice off ends of onions and skins will slip off easily.
- Heat extra virgin olive oil and butter in a large skillet over medium heat.
- Add in onions.
- Cook slowly 35 to 40 min till browned and glazed.
- Season with salt and pepper.
