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Categories:
red wine salt freshly cracked black pepper Worcestershire sauce bacon olive oil carrots parsnips pearl onions all-purpose garlic beef stock thyme Italian parsley oregano Parmesan store-bought fried onions
Viewed: 96 - Published at: 5 years agoIngredients
- 1 1/2 cups red wine
- 2 teaspoons salt, divided
- 2 teaspoons freshly cracked black pepper, plus more for seasoning
- 2 tablespoons Worcestershire sauce
- 2 pounds rib-eye steak, cut into 3/4-inch cubes
- 1/2 pound bacon, diced
- 3 tablespoons olive oil, if needed
- 3/4 cup carrots, diced
- 3/4 cup parsnips, peeled and diced
- 1 cup pearl onions, frozen
- 1/4 cup all-purpose flour
- 2 tablespoons minced garlic
- 3 cups beef stock
- 2 teaspoons freshly chopped thyme leaves
- 1/2 cup freshly chopped Italian parsley leaves
- 2 teaspoons freshly chopped oregano leaves
- 3 tablespoons grated Parmesan
- 1 cup store-bought fried onions
Method
- In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce.
- Add the rib-eye steak and let marinate for 30 minutes to 1 hour.
- Cook the bacon in a large saute pan over medium-low heat to slowly render the fat.
- When crisp, remove to a paper towel lined plate, reserving the fat in the pan.
- Remove the beef from the marinade, pat dry and add to the pan with the bacon fat.
- Cook over medium-high heat, browning the meat on all sides.
- Remove the meat from the pan, to a plate.
- Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan.
- Add the carrots, parsnips, and the frozen onions.
- Cook until the onions are light brown, approximately 10 minutes.
- Add the flour to the vegetable mixture to make a roux.
- When the roux begins to brown, add the garlic and cook for 2 minutes.
- Deglaze with the remaining red wine and stir in the beef broth.
- Reduce over medium heat for 10 minutes.
- Add the browned beef, cooked bacon, thyme, parsley and oregano.
- Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper.
- Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.
