This meal is a labor of love. It is very time consuming and detail oriented. But as Alton Brown would say…your patience will be rewarded.
These are only a fraction of the supplies you need:
I pretty much stuck to Ina Garten’s recipe. I just tweaked it a little and left out the cognac.
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced…I used regular bacon
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced…I left these out since pearl onions are used later
- 2 teaspoons chopped garlic (2 cloves)…I smashed three cloves instead of chopped
- 1/2 cup Cognac…instead I deglazed the pan with a little of the wine
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth…I used Beef stock..unsalted
- 1 tablespoon tomato paste
- Bouquet Garni of Thyme, Bay leaves, Marjoram
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen pearl onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices.
Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and the bouquet garni.
Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Worth it…totally worth it.
Now for the potatoes.
Garlic-Chive Purple Mashed Potatoes
- 6-8 purple potatoes
- 2 garlic cloves, grated
- A handful of fresh chives, chopped
- 2 tablespoons butter
- 2 splashes of heavy cream
- S & P to taste
Peel and cut your purple potatoes.
Steam or boil until fork tender
Add the butter, chives, garlic and cream…
Whip until creamy.
This turned out to be an awesome meal.