|1 pkg||6 ounce piece chunk bacon|
|3 1/2 Tbsp||olive oil|
|3 lb||lean stew beef, cut into 2-inch cubes|
|1 large||sliced carrot|
|1 medium||onion sliced|
|salt and pepper to taste (no set amount to put in)|
|3 c||red wine, young and full bodied|
Have you considered Holland House
|3 c||beef stock|
|1 Tbsp||tomato paste|
|2 clove||mashed garlic|
|20 small||pearl onions|
|3 1/2 Tbsp||butter|
get recipes @ goboldwithbutter.com
|1 lb||quarted mushrooms|
|dried parsley ( for garnish)|
|1||herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)|
|6-8 medium||potatoes, boiled and cubed|
After watching Julie and Julia, back in 2010, I fell inlove with the idea to make this dish "Beef Bourguignon" that the movie talked about. So I went to the Barns and Nobles and bought the book, "Mastering the Art of French Cooking" and made a list and went to the store, and held my breath as I cooked the most difficult recipe I have ever read in my life, but it was soooooo worth the difficultly. And its so wallet friendly to make, and oh sooo good, I know this is going to be a long recipe to fallow, but its worth it!!! Enjoy!
****USE A CAST IRON CASSAROLE DISH (SUCH AS A DUTCH OVEN) OR A STOVETOP FRIENDLY DEEP BAKING DISH FOR THIS RECIPE***
Remove bacon and cut into hunks. Simmer for 10 minutes in 1 1/2 quarts water. Drain and dry.
1 tablespoon of the olive oil in frying pan over moderate heat for 2 to 3 minutes to brown bacon lightly. Remove to side dish with a paper towel.
Heat bacon greese until almost smoking. Dry beef with paper towels; it will not brown if the meat is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the bacon pile.
In the same greese, brown the sliced vegetables.
Pour out the excess greese.
Set a deep casserole dish, uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust).
Remove casserole pan and turn oven down to 325 degrees.
Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
When the meat is tender, place the contents of the cassarole dish into a clean large pan or bowel, with a slotted sppons, leaving all liquid left in baking dish.
.Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Serve in casserole dish , or arrange stew on a platter surrounded with potatoes, and decorated with parsley.