Elegant entree. I like to serve this at holiday time, or for company. You can make it ahead and reheat it, so it is hostess-friendly. This is Julia Chils' recipe, but I've simplified the directions.
- Ready In:
- 2hrs 30mins
- 3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes
- olive oil or peanut oil
- 1 large carrot, julienned
- 2 cups sliced onions
- 3 cups strong red wine, such as mountain red or 3 cups Burgundy wine
- 2 cups strong beef stock or 2 cups canned beef consomme
- 1 bay leaf
- 1 teaspoon thyme
- 1⁄3 teaspoon dried orange peel
- 1 large tomatoes, peeled and chopped
- 1 tablespoon tomato paste
- 2 -3 cloves garlic
- salt and pepper
- 18 -24 small white onions
- 1⁄2 lb fresh sliced mushrooms (or more)
- 3 tablespoons flour
- 1⁄2 cup water
- Heat oil in large skillet.
- Add as many pieces of beef to the pan as will fit without crowding.
- Brown on all sides on fairly high heat.
- Add more oil if needed.
- Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
- Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
- Set casserole over heat.
- Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
- Bring to a simmer, taste, and salt if necessary.
- Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
- THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
- drain, and drop in cold water.
- trim ends off, and slip skins off.
- MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
- Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
- Stir into stew, until blended and add mushrooms and onions.
- Cover and bake another 20-30 minutes, or until hot and bubbly.
- I serve this over noodles for an elegant holiday entree.
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Excellent recipe and a very tasty dish to make on cold winter days. I found the recipe easy to follow and the house was filled with a wonderful aroma when we arrived back from a walk in the snow! I served it over noodles the first time and then made it with garlic mashed potatoes and a green salad for company.