Based on a recipe by Julia Child
INGREDIENTS
For the Stew
- 3 ounces bacon, about 6 pieces
- 2 teaspoons olive oil
- 1.5 LBS lean chuck beef, cut into 2-inch cubes
- 1 small carrot, peeled and sliced
- 1 small onion, peeled and sliced
- 1/2 teaspoon salt
- scant teaspoon pepper, freshly ground
- 1 tablespoons flour
- 1.5 cups red Burgundy wine
- 1 .5 cups beef stock (not chicken, you need the richness of beef)
- 2 teaspoons tomato paste
- 1 garlic cloves, mashed (you may choose to add more)
- 1 sprig thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf, preferably fresh
For the braised onions
- 12 white pearl onions, peeled
- 1 tablespoon unsalted butter
- 1 tablespoon2 olive oil
- 1⁄4 cup beef stock
- salt & fresh ground pepper
- 1 bay leaf
- 1 sprig thyme
- 2 sprigs parsley
For the Sauteed Mushrooms
- 1/2 lb mushroom, quartered
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
DIRECTIONS
- Season the pieces of beef and put into the refrigerator in a single layer on an uncovered plate to dry overnight
- Pre-heat the oven to 450°F.
- Cut the bacon into pieces about 1/4″ thick and 1 1/2″ long.
- Microwave on a paper towel (covered with another paper towel) for 60 seconds
- Flip paper towel and cook another 60 seconds
- Discard the paper towels and put the bacon into an oven-safe skillet
- Put olive oil and butter into the skillet
- Saute for 2 to 3 minutes to brown lightly.
- Remove fried pieces to a side dish with a slotted spoon.
- Saute the beef, in a single layer, in the hot oil/bacon fat until nicely browned on all sides.
- Once browned, remove the beef to the side plate with the bacon.
- In the same oil/fat, saute the onion and the carrot until softened.
- Add the tomato paste, garlic and herbs and the bacon rind.
- Toss the meat with the salt, pepper, baking powder and flour.
- Pour off the excess fat and return the meat to the casserole with the carrots and onion.
- Add the wine and enough stock so that the meat is barely covered.
- Bring to a simmer on the top of the stove.
- Cover and place in the oven.
- Lower the heat to 300º and let the casserole cook for 3 hours
Onions and Mushrooms - While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
- Pour in the stock, season to taste, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs and set the onions aside.
- For the mushrooms, heat the butter and oil over high heat in a separate large skillet.
- As soon as the foam begins to subside add the mushrooms and toss and shake the pan for ten minutes.
To Finish the Stew: - When the meat is tender, remove the casserole from the oven and empty its contents into a sieve set over a saucepan.
- Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
- Distribute the mushrooms and onions over the meat.
- Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
- If the sauce is too thick, add a few tablespoons of stock.
- If the sauce is too thin, boil it down to reduce to the right consistency.
Taste for seasoning - Pour the sauce over the meat and vegetables.
- If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
- Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
- If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
- 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
