Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Bacon, Bay Leaves, Beef, Beef Chuck, Boeuf Bourguignon, Butter, Carrots, Flour, French Cooking, Greenwich Free Press, Kosher Salt, Mushrooms, Olive Oil, Onions, Pearl Onions, Pepper, Red Wine, Salt, Stews, Thyme, Tomato Paste, Victoria Hart Glavin, Water, Winter Warmth, www.tinynewyorkkitchen.com
Here in New York it’s snowy and freezing cold. I know we’re all looking forward to spring, but we still have time for a hearty French beef stew. Think about making extra for weekend leftovers.
- 3 Slices Bacon (Chopped)
- 2 Pounds Boneless Beef Chuck (Cut Into 1 1/2 Inch Pieces)
- 3 Tablespoons Olive Oil
- 1 Large Onion (Finely Chopped)
- 2 Large Carrots (Finely Chopped)
- 3 Garlic Cloves (Minced)
- 2 Tablespoons Unbleached Flour
- 1 Tablespoon Tomato Paste
- 2 1/2 Cups Dry Red Wine
- 1 Bay Leaf
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Pound Pearl Onions (Peeled)
- 3 Tablespoons Unsalted Butter
- 1 Pound Mushrooms (Cut Into Quarters)
- 1 Cup Water
- In large-size Dutch oven, sauté chopped bacon over a medium heat until beginning to brown. Remove, leaving bacon drippings in Dutch oven, and transfer to bowl. Set aside.
- Pat beef dry with paper towels. Add olive oil to drippings. Turn heat to medium-high. Add beef in batches and cook until well browned. Remove and transfer to bowl with bacon.
- Reduce heat to medium. Add chopped onions, carrots, and garlic. Cook, stirring often, until tender. Stir in flour and cook 1 minute. Stir in tomato paste and cook 1 minute. Add wine, bay leaf, thyme, kosher salt, and pepper. Stir until brown bits are loosened.
- Return beef and bacon to Dutch oven and bring to a boil over a high heat. Reduce heat to low, cover with lid, and simmer for 2 hours until beef is very tender. Skim off any fat and throw away bay leaf.
- Meanwhile, in medium-size skillet, add 1tablespoon butter, pearl onions, and 1 cup water. Bring to a boil over a high heat. Reduce heat to low. Cover and simmer 10 minutes until onions are tender. Remove lid and cook over a medium-high heat. Shake pan occasionally, until water evaporates and onions are golden.
- In large-size skillet, add remaining butter and melt over a medium-high heat. Add mushrooms and cook until mushrooms are tender and liquid evaporates. Stir often.
- Stir onions and mushrooms into stew.
- Ladle into bowls and serve warm.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen