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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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One of my all time favorite Stews! Very Rich, very good! Ingredients:
3 1/2-5 lbs chuck roast (trim and clean, cut into 2 x 2 inch cube) |
olive oil (1/2 cup) |
1 cup carrot, chopped |
1 cup onion, chopped |
1 cup celery, diced |
1 tablespoon thyme |
1 tablespoon parsley |
1 tablespoon garlic, minced |
1 bay leaf |
1 teaspoon salt |
2 teaspoons pepper |
1 (750 ml) bottle red wine (i use pinot noirs or cotes de rhone) |
8 ounces bacon, cut into 1 pieces |
10 carrots, peeled and cut into 1 diagonal pieces |
1 large onion, diced fine |
3 tablespoons garlic, minced fine |
5 stalks celery, cut into 1 diagonal pieces |
1/4 cup cognac |
750 ml red wine |
2 cups beef stock |
2 teaspoons worcestershire sauce |
1 tablespoon thyme & parsley |
1 bay leaf |
1 tablespoon tomato paste |
24 ounces mixed mushrooms, stems removed and cut 1/4 thick |
3 tablespoons flour |
5 tablespoons butter |
2 cups onions (pearl onion frozen) |
Directions:
1. Marinade beef with first ingredients 24 hours, discard marinade.
2. Cook bacon until crispy and set aside. Brown Meat on all sides, remove with bacon.
3. Add Butter if you need more Oil.
4. Cook carrots, celery, onion 10 min in bacon fat.
5. Add Garlic and cook 3 minute more. Salt & Pepper!
6. Add Cognac & light to burn off liquor.
7. Add tomato paste and thyme, parsley, bay leave & wine.
8. Add meat (chuck & bacon) Cover meat with Beef stock and Worcestershire.
9. Cook 10 minute & skim off brown foam (blood, yuck).
10. Simmer 2 hours or more to liking. Salt & pepper.
11. Add butter flour mixture (3 tbs butter room temp & 3 tbs. flour mixed well).
12. Whisk into stew until blended well.
13. Saute mushrooms in 2 Tbs. butter 10 minute add onions 2 minute more. Then add to stew.
14. Cook 15 minute more and Eat with crusty bread!
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