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Categories:
bacon beef chuck kosher salt garlic flour tomato paste red wine low-sodium beef stock carrot cipollini white mushrooms bouquet garni flat leaf parsley
Viewed: 10 - Published at: 4 years agoIngredients
- 1/2 pound slab bacon, cut into 1/4- to 1/2-inch thick slices
- 3 pounds beef chuck, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 or 4 garlic cloves, thinly sliced
- 3 tablespoons all purpose flour
- 1 teaspoon tomato paste
- 1 bottle dry red wine
- 2 cups low-sodium beef stock or Brown Veal Stock
- 1 carrot, finely chopped
- 1 package (8 ounces) cipollini or white pearl onions, peeled, leaving root end intact
- 1 package (10 ounces) white mushrooms, trimmed and quartered
- 1 bouquet garni (see Notes)
- Chopped flat-leaf parsley, for garnish
Method
- Cut the bacon into 1/4- to 1/2-inch squares.
- Place in a Dutch oven or large heavy pot, and cook over medium heat until browned and crisp, about 25 minutes.
- Remove the bacon with a slotted spoon, drain on paper towels, and set aside.
- Pour off all but 2 tablespoons of the fat in the pot.
- Season the beef with salt and pepper.
- Arrange the meat in a single layer and brown over high heat.
- (Browning may need to be done in 2 or more batches depending on the size of the pan.)
- Once all the meat has been browned, add the garlic and cook 2 to 3 minutes.
- Add the flour, stir well, and cook for about 5 minutes, until browned.
- Stir in the tomato paste and deglaze the pan by adding the wine, making sure to scrape up all the brown bits with a wooden spoon.
- Add the stock, carrot, onions, mushrooms, half of the browned bacon, 1 teaspoon salt, a pinch of pepper, and the bouquet garni.
- Bring to a boil, reduce to a simmer, and cover.
- After 1 1/2 to 2 hours, once the meat begins to get tender, crack the lid an inch or two so the sauce can thicken.
- (Depending on the amount of liquid in the pan, the lid may be taken off completely.)
- Continue to cook for a total of 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender, and the sauce has thickened.
- Garnish with the remaining bacon and chopped parsley.
