Recipe by seahorse73
Recipe courtesy of Barefoot Contessa This looked so good! For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional
Top Review by msmith1886
The layers of rich favor that you get from such a short amount of cooking time on this dish are amazing. I served it at a small dinner party (in the winter) and it was a complete hit! I served it French style by having it as the first course and a salad with assorted cheeses to follow the main dish. Very fun party and great dish!
- 14.79 ml olive oil
- 226.79 g dry cured center cut applewood smoked bacon, diced
- 1133.98 g beef chuck, cut into 1 inch cubes
- kosher salt
- fresh ground black pepper
- 453.59 g carrot, sliced diagonally into 1 inch chunks
- 2 yellow onions, sliced
- 9.85 ml chopped garlic (2 cloves)
- 118.29 ml cognac
- 750 ml bottlegood dry red wine, such as cote du rhone or 750 ml bottle pinot noir wine
- 473.18 ml can beef broth
- 14.79 ml tomato paste
- 4.92 ml fresh thyme leave (1/2 teaspoon dried)
- 59.16 ml unsalted butter, at room temperature divided
- 44.37 ml all-purpose flour
- 453.59 g frozen small whole onions
- 453.59 g fresh mushrooms, stems discarded caps thickly sliced
Directions See How It's Made
- Preheat the oven to 250°F.
- Heat the olive oil in a large Dutch oven.
- Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
- Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
- In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
- Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
- Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
- Add the garlic and cook for 1 more minute.
- Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
- Put the meat and bacon back into the pot with the juices.
- Add the bottle of wine plus enough beef broth to almost cover the meat.
- Add the tomato paste and thyme.
- Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
- Add the frozen onions.
- Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
- Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
- Season to taste.
- To serve, toast the bread in the toaster or oven.
- Rub each slice on 1 side with a cut clove of garlic.
- For each serving, spoon the stew over a slice of bread and sprinkle with parsley.