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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.—Elodie Rosinovsky, Brighton, Massachusetts Ingredients:
4 bacon strips, chopped |
1-1/2 pounds beef stew meat |
1 large onion, sliced |
1/2 cup sliced fresh carrot |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups dry red wine |
1 cup beef broth |
2 bay leaves |
1 teaspoon tomato paste |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
12 fresh pearl onions, trimmed |
1/2 pound small fresh mushrooms, halved |
1 ounce bittersweet chocolate |
mashed potatoes |
Directions:
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm.
2. In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
3. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer.
4. Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes. Yield: 6 servings.
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