Prep 1 hr
Cook 1 hr 30 mins
Rachael Ray's Big Orange Book
- 3 tablespoons extra-virgin olive oil, plus additional as needed
- 4 slices bacon, chopped
- 2 1⁄2 lbs sirloin, cut into large, bite-size pieces
- 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
- 1⁄2 lb mushroom, quartered
- 1 lb wide egg noodles
- fresh minced chives (a handful)
- 2 tablespoons all-purpose flour
- 1 teaspoon grated orange zest
- Preheat the oven to 375°.
- Heat 2 tablespoons oil in a Dutch oven or oven-safe, heavy-bottomed pot over med-high heat.
- Add the bacon and cook until crisp, 4-5 minutes.
- Remove the bacon to a paper towel-lined plate.
- While the bacon browns, season the chopped sirloin with salt and pepper.
- Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally, until deep golden brown, about 10 minutes.
- Transfer the browned meat to a plate as each batch is browned, adding more oil as needed.
- 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.
- Bring the wine to a bubble and cook for a couple of minutes to reduce it, then add the beef stock.
- Return the meat and bacon to the pot, cover the pot, and transfer it to the oven; bake for 90 minutes.
- When the meat has cooked for 60 minutes, place the onions, sugar, and a splash of water in a small saute pan.
- 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.
- While the onions are cooking, heat a medium skillet with 1 tablespoon of the butter and the remaining oil, over med-high heat.
- Add the mushrooms and cook until tender and golden brown, about10 minutes; then season with salt and pepper; reserve and keep warm.
- Bring a large pot of water to a boil for the noodles; add some salt and the noodles; cook to al dente.
- Drain the noodles and return them to the pot.
- Add 2 tablespoons butter and the minced chives; toss to combine.
- After 90 minutes, remove the beef from the oven and place the pot over med-high heat.
- Add the onions and mushrooms to the pot and bring the stew up to a bubble.
- Place the pan the mushrooms were cooked in over med-high heat and melt the remaining 2 tablespoons butter.
- Sprinkle the flour over the butter and cook the mixture for about 1 minute.
- Ladle about 1 cup of the liquid from the Dutch oven into the skillet with the roux and whisk to combine.
- Cook for a minute or two to thicken, then stir the sauce back into the stew; simmer the stew until thickened, 5-6 minutes.
- Stir in the orange zest.
- Serve the stew over the buttered noodles.