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canola oil chuck roast kosher salt fresh ground black pepper button mushroom bacon yellow onion garlic flour noir wine beef broth white pearl onion bouquet garni parsley potato
Viewed: 58 - Published at: 4 years agoIngredients
- 3 tablespoons canola oil
- 4 12 lbs boneless chuck roast, cut into 1-inch cubes
- kosher salt
- fresh ground black pepper
- 1 lb button mushroom, quartered
- 12 lb thick slab bacon, cut into 1/4 inch dice
- 1 large yellow onion, diced
- 2 teaspoons minced garlic
- 1 12 tablespoons veal demi-glace
- 12 cup all-purpose flour
- 1 (750 ml) bottle pinot noir wine
- 3 cups beef broth
- 1 lb white pearl onion, peeled
- 1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
- 3 tablespoons chopped fresh flat-leaf parsley
- boiled potato, with parsley for serving
Method
- Preheat oven to 350 deg.
- F.
- In a 6 3/4 quart Dutch oven over medium-high heat, warm 2 Tbs.
- of the oil until just smoking.
- Season the beef with salt and pepper.
- Working in batches, brown the beef on all sides, 10 to 12 minutes per batch.
- Do not over crowd the pan.
- Transfer beef to large bowl.
- Add the remaining 1 Tbs.
- oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 Tbs.
- water if the bottom of the pot becomes too dark.
- Transfer the mushrooms to the bowl with the beef.
- Reduce the heat to medium and add the bacon to the pot.
- Cook, stirring occasionally, until the bacon is browned and crisp, 6 to 8 minutes.
- Transfer the bacon to the bowl with the beef and mushrooms.
- Discard all but 1/4 cup of the fat from the pot.
- Add the yellow onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the garlic, demi-glace and flour and cook, stirring constantly, until fragrant, about 1 minute.
- Slowly whisk in the wine and cook, stirring occasionally, for 20 minutes.
- Return the beef, mushrooms and bacon to the pot.
- Add the broth, pearl onions and bouquet garni.
- Season with salt and pepper and bring to a simmer.
- Cover the pot with aluminum foil and then with the lid.
- Transfer to the oven and cook until the meat is fork-tender, 2 1/2 to 3 hours.
- Skim the excess fat off the sauce, and remove and discard the bouquet garni.
- Adjust the seasonings with salt and pepper.
- Sprinkle with the parsley.
- Serve the stew immediately with boiled potatoes.
- Serves 8 to 10.
