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Categories:
canola oil bacon beef chuck salt fresh ground black pepper flour cognac red wine beef broth tomato paste rosemary thyme bay leaves leek garlic white pearl onions white mushroom sugar unsalted butter flat leaf parsley
Viewed: 76 - Published at: 4 years agoIngredients
- canola oil
- 4 slices bacon
- 3 12-4 lbs beef chuck or 3 12-4 lbs beef round steak, cut into 2-inchx2-inch cubes
- sea salt
- fresh ground black pepper
- 12 cup all-purpose flour
- 14 cup cognac
- 1 approximately 3/4 liter bottle dry red wine, such as Burgundy
- 1 (14 1/2 ounce) can low sodium beef broth
- 2 tablespoons tomato paste
- 1 fresh rosemary sprig
- 8 fresh thyme sprigs
- 2 bay leaves
- 1 strip leek
- 4 garlic cloves, peeled and chopped
- 2 cups white pearl onions, blanched and peeled
- 1 lb white mushroom, stems trimmed
- 1 pinch sugar
- 2 tablespoons unsalted butter
- fresh flat-leaf parsley, chopped for garnish
Method
- Gather the rosemary, thyme, bay leaves, and tie together with a strip of the leek.
- Place a large Dutch oven over medium heat and drizzle with 1/2 count of oil.
- Fry the bacon until crisp and remove to a paper towel.
- Brown the beef in batches.
- Season each batch with salt and pepper (this is a key step).
- After the meat is browned, put it all back in the pot.
- Sprinkle the flour over the meat, then stir to make sure the meat is well-coated and there are no chunks of flour.
- Pour in the Cognac and stir to scrape up the delicious browned bits at the bottom.
- Cook and stir to evaporate the alcohol.
- Pour in the red wine and beef broth, then add the tomato paste and bouquet garni.
- Stir everything together and bring the pot to a simmer.
- Cook until the liquid starts to thicken and is the consistency of a sauce; about 15 minutes.
- Cover, reduce heat to low, and simmer for 1 hour.
- Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance the acid from the red wine.
- Season with salt and pepper.
- Turn up the heat slightly and simmer 30-45 minutes longer, until the vegetables and meat are tender.
- Remove the bouquet garni and then stir in the butter to finish the sauce.
- Crumble the bacon.
- Shower the bacon and parsley just before serving.
