Recipe by Papa D 1946-2012
Posting for ZWT6 German/Benelux region. This comes from recipehound.com. by Everybody Eats Well in Belgium Cookbook/Ruth Van Waerebeek 1996
Top Review by NorthwestGal
Oh, my goodness. This was so delicious and it made the entire house smell so homey and inviting while it stewed away on my stove. I made it exactly as written without making any adjustments to the listed ingredients. And it was positively delectable. The bacon gave it a savory touch while the beef and vegetables simmered in the wine base until fork tender. I will definitely make this again. Thank you for sharing your recipe, Papa D. Made for Zaar World Tour #6.
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 ounces smoked thick slab bacon, cut into 1/2-inch strips
- 1 medium onion, sliced
- 1 garlic clove, finely minced
- 2 -3 lbs beef round steak, and cut into 1-inch cubes (with some fat) or 2 -3 lbs chuck stew meat, cut into 1-inch cubes (with some fat)
- 20 white pearl onions, blanched for 1 minute and peeled
- 3⁄4 lb white mushrooms or 3⁄4 lb a combination of shiitake and cremini mushroom, cleaned, trimmed, and quartered
- 3 tablespoons all-purpose flour
- salt & freshly ground black pepper
- 3 cups hearty red wine, such as a French Bordeaux or 3 cups a california Burgundy wine
- 1⁄4 cup cognac
- 1 sprig fresh thyme, 2 sprigs parsley, and 1 large bay leaf tied together with kitchen string
- 2 tablespoons finely minced fresh parsley, for garnish
Directions See How It's Made
- In a large enameled Dutch oven, heat 1 tablespoon of the vegetable oil and 1 tablespoon of the butter over medium heat until hot but not smoking. Add the bacon and saute over medium heat for 5 minutes. Add the sliced onion and cook, stirring, until wilted, 3 minutes. Finally, add the garlic, cook 1 minute longer, and remove from the heat.
- Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the foam subside. Add half the meat and saute until browned on all sides, about 5 minutes. Transfer the browned meat to the Dutch oven and saute the second batch.
- In the same skillet, saute the pearl onions and mushrooms until lightly browned, about 5 minutes. Set aside.
- Sprinkle the flour over the meat in the Dutch oven and season with salt and pepper. Stir the meat and flour with a wooden spoon over low heat for 1 minute. Add the wine, Cognac, and bouquet garni. Bring to a simmer, stirring frequently. Do not boil; even the briefest boiling would result in leathery and tough meat. Simmer the stew, covered, over very low heat until the meat is very tender, 2 hours; skim the fat and foam from the surface occasionally.
- Add the mushrooms and pearl onions and simmer for another 30 minutes. The meat and vegetables should be very tender. Remove the bouquet garni. Taste and adjust the seasoning. Sprinkle with the parsley and serve.