Prep 40 mins
Cook 2 hrs
After growing up relishing my mother's beef stew, I stumbled onto a decadent equivalent from Julee Rosso & Sheila Lukins wonderful cookbook, "The New Basics" in the early 1990s. 20 years later and it's still a favorite winter staple. My version is a bit simplified from the original, but as long as the wine and bacon are included, the results will be savored by all.
- 226.79 g thick-sliced bacon, cut into small dice
- 1360.77 g beef chuck, cut into 1-inch cubes
- 236.59 ml chopped onion
- 44.37 ml all-purpose flour
- 709.77 ml Burgundy wine
- 709.77 ml beef broth
- 29.58 ml tomato paste
- 14.79 ml chopped fresh rosemary leaf
- 3-4 carrots, peeled and cut into 1 1/2 inch julienne (1 1/2 cups)
- 473.18 ml chopped onions
- 226.79 g sliced mushrooms
- 14.79 ml unsalted butter
- 29.58 ml chopped fresh Italian parsley
- 1. Preheat oven to 350 degrees.
- 2. Saute bacon until crisp. Set aside leaving 1 tablespoon fat in skillet.
- 3. Saute beef over medium-high heat until browned.
- 4. Add onions, sprinkle with salt and pepper and flour. Cook over high, stirring constantly for 5 minutes.
- 5. Add wine, stock, tomato paste, bacon, and rosemary. Bring to a boil. Cover and bake in oven until meat is tender (about 2 hours).
- 6. Meanwhile, prepare vegetables: Bring small pot of water to a boil. Drop in carrots and boil till tender, 5-7 minutes. Drain, rinse under cold water. Reserve.
- 7. Melt butter and saute mushrooms and onions over medium heat for 10 minutes. Set aside.
- 8. When meat is cooked, transfer casserole to a burner. Add vegetables. Heat through, about 7 minutes. Serve garnished with chopped parsley.
Also, I believe the original calls for the small pearl onions to be pierced, parboiled for 3-5 minutes in boiling water, and added with the other vegetables at the end. This is a classic stew onion. But I'm sure the diced onions are yummy too.