lb boneless beef chuck, cut into 1- to 2- inch pieces
salt and pepper to taste
all-purpose flour for dredging
1
lb pearl onions, peeled
1
lb mushrooms, quartered
3
garlic cloves, minced
1
tbsp tomato paste
1/2
cup brandy
1
bouquet garni (see note below)
1
cup beef stock
2
carrots, peeled and cut into 1/4 - inch thick slices
1/4
cup fresh parsley, rough chopped
1/2
burgundy wine
Directions
1.
Heat a heavy pot with a lid over medium heat and add the bacon. Cook until crispy and remove with a slotted spoon. Set aside.
2.
Season the beef with salt and pepper to taste. Toss the seasoned beef in flour just to coat.
3.
Heath the pan with the bacon fat over medium heat, adding a splash of oil if the pan seems a bit dry. Sear the beef in batches until caramelized on each side. Remove from the pan and set aside.
4.
Stir in the pearl onions and mushrooms, and cook until caramelized, 6 to 7 minutes.
5.
Add the garlic and tomato paste and cook an additional minute.
6.
Deglaze the pan with the brandy, scraping free any browned bits. Reduce the brandy by half.
7.
Add the herb bundle, seared beef, wine and stock to the pot. Bring to a boil, and then reduce the heat to a simmer. Cover and cook until the beef is tender, about 2 hours.
8.
Half an hour before the beef stew is done, mix in the carrots and cook until tender.
9.
Remove the bouquet garni and discard. Stir in the parsley and reserved bacon, and season with salt and pepper to taste.
10.
Note: Bouquet garni should include: 3 bay leaves, 3 sprigs of fresh parsley and a sprig of fresh thyme and secure with kitchen twine.
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