Beef Stew in Red Wine Sauce
Source of Recipe
Food & Wine
Recipe Introduction
"This is the quintessential recipe for beef stew with red wine. Jacques P�pin's mother served it at her restaurant, Le P�lican, where she made it with tougher cuts of meat. Jacques likes the flatiron�a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demi-glace, or even water in his stew, relying on robust red wine for the deep-flavored sauce."
Recipe Link: https://tinyurl.com/5by9w5ud List of Ingredients
◦ 1 tablespoon unsalted butter
◦ 2 tablespoons olive oil, divided
◦ 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
◦ Kosher salt
◦ Freshly ground black pepper
◦ 1 cup finely chopped onion
◦ 1 tablespoon finely chopped garlic
◦ 1 tablespoon all-purpose flour
◦ 1 (750-milliliter) bottle dry red wine
◦ 2 bay leaves
◦ 1 thyme sprig
◦ 1 (5-ounce) piece of pancetta
◦ 2 � cups water, divided
◦ 15 pearl or small cipollini onions, peeled
◦ 15 cremini mushrooms
◦ 15 baby carrots, peeled
◦ Sugar
◦ Chopped fresh parsley, for garnish
Recipe
Preheat the oven to 350� F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
Cover the casserole and transfer it to the oven. Cook the stew for 1 � hours, until the meat is very tender and the sauce is flavorful.
Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it �-inch thick, then cut the slices into 1-inch-wide lardons.
In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, � cup of water, and a large pinch each of sugar, salt, and pepper. Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.
Makes 4 servings
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