Classic French Beef Stew (Print Version)
Ingredients:
01 -
3 cups Burgundy wine.
02 -
2 onions, thinly sliced.
03 -
2 carrots, chopped.
04 -
2 tablespoons brandy.
05 -
1 clove garlic, crushed.
06 -
10 whole black peppercorns.
07 -
1 teaspoon salt.
08 -
1 sprig fresh parsley.
09 -
1 bay leaf.
10 -
2 pounds cubed beef chuck roast.
11 -
4 tablespoons olive oil, divided.
12 -
¼ pound bacon, cubed.
13 -
2 onions, chopped.
14 -
3 tablespoons all-purpose flour.
15 -
2 cloves garlic, crushed.
16 -
1 tablespoon tomato paste.
17 -
1 (10.5 ounce) can beef broth.
18 -
Salt and pepper to taste.
19 -
4 tablespoons butter.
20 -
1 pound fresh mushrooms, sliced.
Instructions:
01 -
Combine Burgundy wine, sliced onions, chopped carrots, brandy, crushed garlic, peppercorns, salt, parsley, and a bay leaf for the marinade. Coat the beef well, wrap it up and chill in the fridge for a couple of days.
02 -
Post-marination, strain the beef and pat it dry. Keep the veggies and marinade aside for later. Brown the beef in a skillet with some oil. Do the same dance with the bacon and add it to the beef party.
03 -
Pour a bit of the saved marinade into the skillet to deglaze it, and save this liquid gold with the rest of the marinade.
04 -
Stir-fry some onions and the reserved veggies, sprinkle a flour shower until browned, and play mix-master with garlic, tomato paste, beef broth, and the marinade. Let it boil to marry the flavors.
05 -
Pour the love potion over the beef, tuck it into a baking dish and let it slow cook in the oven. Before it's showtime, sauté mushrooms in butter, and add them to the mix.
Notes:
01 -
French wines add an authentic depth, so don't skimp on the vino!.
02 -
Patience is key when marinating; 48 hours means 48 hours.
03 -
Brown the beef in batches to avoid overcrowding the skillet, aka beef traffic jam.
04 -
Deglazing is a fancy term for scraping up the tasty bits, so get your spoon ready.
05 -
If the stew seems too thick, add a splash of water, just like a French chef would do.