Ingredients
For Preliminary Stew
6 oz. Hunk of Bacon ( ½ “ cubes or ¼ by 1” strips)
3 tbsp. Olive Oil (EVO)
2 lb. Beef Stewing Meat (cubed)
2 tbsp. Flour
Salt and Pepper (to taste)
3 tbsp. Minced Garlic (bottled if you have it)
1 Medium Yellow Onion (chopped medium)
2 cups Red Wine (Burgundy, Chianti, etc.)
1 cup Beef Bouillon
2 tbsp. Tomato Paste
½ tsp. Salt
2 Bay Leaves
1 tsp. Thyme
2 tbsp. Flour (for thickening)
For Garniture:
8 oz. Fresh Mushrooms (cleaned and quartered)
2 doz. Pearl Onions (white or yellow)
2 tbsp. Butter
Salt and Pepper (to taste)
For Sauce:
2 tbsp. Butter
2 tbsp. Flour
Salt and Pepper (to taste)
Preparation
In a large casserole or Dutch oven
• Heat olive oil until hot
• Add cubes / strips of bacon – stir until browned and slightly rendered
• Remove bacon, set aside
• Toss the beef cubes with the flour, salt and pepper
• Add the beef in batches and stir until browned adding more oil if necessary
• Remove the beef and set aside
• Add the wine to the hot casserole, scraping up bacon / beef bits from the bottom – stir couple of minutes
• Add the bacon and the beef
• Add remainder of preliminary ingredients – stir, and simmer until tender:
o On the stovetop for 2 to 3 hours
o In a prewarmed oven for 2 to 3 hours
Garniture:
• Clean and quarter the mushrooms
• Clean and trim the pearl onions (cut off top and bottom, peel off skin)
• In a skillet – heat the butter until melted
• Stir in and heat separately – first the mushrooms, then the onions
• Set aside
When the beef is done:
• Heat a little butter and flour in a saucepan, forming a roux
• Drain the liquid from the casserole into the saucepan slowly thickening the sauce
• Add the garniture (mushrooms and onions) to the beef in the casserole
• Pour the sauce over the beef and garniture mixture
• Simmer for about 10 minutes and set the casserole aside until ready for serving
• Serve the stew (re-warmed if required) on noodles or a bed of mashed potatoes