Make this for someone you love! Beef Stew with a decidedly French attitude. It’s something to be savored and shared. Here’s how it’s done:
2 garlic cloves
stick of celery
1 bay leaf
pepper from the mill
1 bottle of dry wine – preferably Burgundy
3 lbs of stew beef, cubed
2 T flour
1 T tomato paste
3 fresh tomatoes
1/2 lb bacon
3/4 lb mushrooms
Smash the garlic
slice the onions and place in a large container with the garlic
slice the carrots and add
place a few sprigs of thyme on a piece of celery
add a little parsley and a bay leaf
tie it with string – bouquet garni!
add it to the pot with a good sprinkling of kosher salt and some pepper from the mill and some additional chopped parsley
add the beef
and the wine, sprinkle the top with a little vegetable oil
marinate for twelve hours and then….
Remove the meat, vegetables and bouquet garni from the liquid and drain on paper towels
Heat about 1/4 cup of vegetable oil in a skillet until very hot and brown the meat on all sides
remove the meat to a large bowl and let rest
drain the oil from the frying pan, add about 2T of fresh oil and saute the vegetables, move to a large dutch oven
Reduce the heat to medium, add the beef, sprinkle with the flour and stir well. Stir in the tomato paste and cook for a minute, add the reserved marinade, bouquet garni and the tomatoes (quartered). Add enough water to completely cover the ingredients
Bring to a boil and cover with a buttered round of parchment paper and then with a lid. Transfer to the oven at 375 degrees and cook until the beef is tender, about 2 1/2 hours
when you take it out of the oven, let it sit
while you saute the bacon and mushrooms
Add the bacon and mushrooms to the pot, let it cook over medium heat for about 15 minutes.
Garnish with homemade croutons, if desired. I just had mine in a big bowl with some crusty bread and a glass of Burgundy. Oooo laa laa!
adapted from Le Cordon Bleu at Home
If you don’t have any Burgundy, Pinot Noir is a good substitute!