 |
Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
|
After growing up relishing my mother's beef stew, I stumbled onto a decadent equivalent from Julee Rosso & Sheila Lukins wonderful cookbook, The New Basics in the early 1990s. 20 years later and it's still a favorite winter staple. My version is a bit simplified from the original, but as long as the wine and bacon are included, the results will be savored by all. Ingredients:
8 ounces thick-sliced bacon, cut into small dice |
3 lbs beef chuck, cut into 1-inch cubes |
1 cup chopped onion |
3 tablespoons all-purpose flour |
3 cups burgundy wine |
3 cups beef broth |
2 tablespoons tomato paste |
1 tablespoon chopped fresh rosemary leaf |
3 -4 carrots, peeled and cut into 1 1/2 inch julienne (1 1/2 cups) |
2 cups chopped onions |
8 ounces sliced mushrooms |
1 tablespoon unsalted butter |
2 tablespoons chopped fresh italian parsley |
Directions:
1. 1. Preheat oven to 350 degrees.
2. 2. Saute bacon until crisp. Set aside leaving 1 tablespoon fat in skillet.
3. 3. Saute beef over medium-high heat until browned.
4. 4. Add onions, sprinkle with salt and pepper and flour. Cook over high, stirring constantly for 5 minutes.
5. 5. Add wine, stock, tomato paste, bacon, and rosemary. Bring to a boil. Cover and bake in oven until meat is tender (about 2 hours).
6. 6. Meanwhile, prepare vegetables: Bring small pot of water to a boil. Drop in carrots and boil till tender, 5-7 minutes. Drain, rinse under cold water. Reserve.
7. 7. Melt butter and saute mushrooms and onions over medium heat for 10 minutes. Set aside.
8. 8. When meat is cooked, transfer casserole to a burner. Add vegetables. Heat through, about 7 minutes. Serve garnished with chopped parsley.
|
|