You may also like
Categories:
carrots white onions white turnips garlic rosemary thyme bay leaves parsley nutmeg wine salt lean salt vegetable oil flour butter mushrooms
Viewed: 30 - Published at: 8 years agoIngredients
- 1 6-pound lean boneless shoulder of beef
- 3/4 pound carrots, scraped and cut into 2-inch lengths
- 12 or more small white onions, about 3/4 pound, peeled
- 3/4 pound white turnips, peeled and quartered (or cut into 1/8's, depending on size)
- 4 whole cloves garlic, peeled
- 1 sprig fresh rosemary or 1 teaspoon dried
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 6 sprigs fresh parsley
- 1/4 teaspoon grated nutmeg
- 1 bottle red Burgundy wine (or a hearty Cotes du Rhone)
- Salt and freshly ground pepper to taste
- 1/2 pound lean salt pork, cut into thin slices
- 4 tablespoons vegetable oil
- 13 cup flour
- 1 tablespoon butter
- 3/4 pound mushrooms, thinly sliced
Method
- Cut the meat into one-and-one-half-inch cubes.
- Place the meat in a deep bowl and add the carrots, onions, turnips, garlic, rosemary, thyme, bay leaves, parsley, nutmeg, wine, salt and pepper.
- Cover and let stand overnight in the refrigerator, stirring occasionally.
- Preheat the oven to 375 degrees.
- Drain the meat, vegetables and herbs, but reserve the marinating liquid.
- Separate the meat and vegetables.
- Tie the herbs in cheesecloth.
- Drop the salt pork slices into cold water and bring to a boil.
- Blanch for three minutes and drain.
- In a heavy, wide and deep casserole or Dutch oven, heat the vegetable oil and add the meat, pork slices, onions and garlic.
- Stir and cook over high heat for about 15 minutes.
- Sprinkle the meat with flour and stir thoroughly so that the flour coats the meat and other ingredients.
- Add the marinating liquid and stir.
- Add the herbs in cheesecloth, then the carrots.
- Cover and bring to a boil on top of the stove.
- Place the casserole in the preheated oven.
- Heat the butter in a saucepan and add the sliced mushrooms.
- Cook until lightly browned.
- Add them to the stew.
- Cook about 45 minutes and add the turnips.
- Continue baking about one hour longer.
- The total baking time once the kettle is placed in the oven is two hours.
- Remove the casserole and uncover.
- Carefully spoon off and discard all the fat from the top of the stew.
- Serve hot with the potato puree (see recipe).
