AuthorShaunette EhiabhiDifficultyAdvanced
Simmer bacon lardons in 4 cups of water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove and set aside. Dry the beef with paper towels for better browning. Sear in batches on all sides in the Dutch oven. Set aside with the bacon.
Add the sliced carrots and onions to the pot and sauté in bacon fat until browned. If there's any excess fat, drain it.
Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss and sprinkle with flour and toss until coated. Place in the oven for 4 minutes.
Remove pot from oven; stir beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
Add the wine and stock to the pot. Liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
The last hour of cooking, heat 1 1/2 tablespoons butter and 2 teaspoons oil in a sauté pan. Add the pearl onions and toss around in the fat until they've browned. Stir in 1/2 cup beef stock, a pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions until the liquid has evaporated and the onions are tender.
Remove the onions and set aside. Discard the herb bouquet and add the remaining butter and oil to the skillet and add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
Drain the beef stew through the colander and into the pot. Simmer the sauce for 5 minutes, skim off any fat on top. Pour the beef and vegetables back into the Dutch oven, add the pearl onions and mushrooms and pour the sauce over the beef mix and simmer for an additional 3 to 5 minutes.
Ingredients
Directions
Simmer bacon lardons in 4 cups of water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove and set aside. Dry the beef with paper towels for better browning. Sear in batches on all sides in the Dutch oven. Set aside with the bacon.
Add the sliced carrots and onions to the pot and sauté in bacon fat until browned. If there's any excess fat, drain it.
Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss and sprinkle with flour and toss until coated. Place in the oven for 4 minutes.
Remove pot from oven; stir beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
Add the wine and stock to the pot. Liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
The last hour of cooking, heat 1 1/2 tablespoons butter and 2 teaspoons oil in a sauté pan. Add the pearl onions and toss around in the fat until they've browned. Stir in 1/2 cup beef stock, a pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions until the liquid has evaporated and the onions are tender.
Remove the onions and set aside. Discard the herb bouquet and add the remaining butter and oil to the skillet and add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
Drain the beef stew through the colander and into the pot. Simmer the sauce for 5 minutes, skim off any fat on top. Pour the beef and vegetables back into the Dutch oven, add the pearl onions and mushrooms and pour the sauce over the beef mix and simmer for an additional 3 to 5 minutes.