Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

Rachael Ray's Big Orange Book

Ingredients Nutrition

  • 3 tablespoons extra-virgin olive oil, plus additional as needed
  • 4 slices bacon, chopped
  • 2 12 lbs sirloin, cut into large, bite-size pieces
  • salt
  • pepper
  • 1 cup red Burgundy wine (about 1/3 bottle)
  • 2 cups beef stock
  • 1 (10 ounce) package frozen pearl onions
  • 2 teaspoons sugar
  • 5 tablespoons butter
  • 12 lb mushroom, quartered
  • 1 lb wide egg noodles
  • fresh minced chives (a handful)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated orange zest

Directions

  1. Preheat the oven to 375°.
  2. Heat 2 tablespoons oil in a Dutch oven or oven-safe, heavy-bottomed pot over med-high heat.
  3. Add the bacon and cook until crisp, 4-5 minutes.
  4. Remove the bacon to a paper towel-lined plate.
  5. While the bacon browns, season the chopped sirloin with salt and pepper.
  6. Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally, until deep golden brown, about 10 minutes.
  7. Transfer the browned meat to a plate as each batch is browned, adding more oil as needed.
  8. Add the wine to the pot and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon.
  9. Bring the wine to a bubble and cook for a couple of minutes to reduce it, then add the beef stock.
  10. Return the meat and bacon to the pot, cover the pot, and transfer it to the oven; bake for 90 minutes.
  11. When the meat has cooked for 60 minutes, place the onions, sugar, and a splash of water in a small saute pan.
  12. Cook over med-high heat until the water has evaporated and the onions are tender and heated through, 4-5 minutes; reserve and keep warm.
  13. While the onions are cooking, heat a medium skillet with 1 tablespoon of the butter and the remaining oil, over med-high heat.
  14. Add the mushrooms and cook until tender and golden brown, about10 minutes; then season with salt and pepper; reserve and keep warm.
  15. Bring a large pot of water to a boil for the noodles; add some salt and the noodles; cook to al dente.
  16. Drain the noodles and return them to the pot.
  17. Add 2 tablespoons butter and the minced chives; toss to combine.
  18. After 90 minutes, remove the beef from the oven and place the pot over med-high heat.
  19. Add the onions and mushrooms to the pot and bring the stew up to a bubble.
  20. Place the pan the mushrooms were cooked in over med-high heat and melt the remaining 2 tablespoons butter.
  21. Sprinkle the flour over the butter and cook the mixture for about 1 minute.
  22. Ladle about 1 cup of the liquid from the Dutch oven into the skillet with the roux and whisk to combine.
  23. Cook for a minute or two to thicken, then stir the sauce back into the stew; simmer the stew until thickened, 5-6 minutes.
  24. Stir in the orange zest.
  25. Serve the stew over the buttered noodles.