| Ingredients | Image |
The Beef: 6 oz thick sliced bacon 3 lbs lean stewing beef chuck, cut into 2-inch cubes 3 cups full-bodied red wine 2 cups beef boullion or beef stock 1 tbsp tomato paste 3 cloves mashed garlic 1 bay leaf salt to taste Onion and mushroom garniture: 1 lb mushrooms, quartered ½ tbsp cooking oil ½ tbsp butter ¼ tbsp salt water Sauce and serving: 3 tbsp softened butter 3 tbsp flour |
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Cut the bacon into 1/4” chunks. Saute in a large skillet until just crisp, and remove with a slotted spoon. Julia suggests first simmering the bacon for 10 min to remove the smokey taste; I find that uncured bacon works just fine without blanching.
Brown beef a few pieces at a time in the skillet over moderately high heat turning frequently to brown on all sides, removing browned pieces to the 4-quart pan.
Pour browning fat from skillet, then deglaze with the red wine, then pour the red wine into the 4-quart pan.
Add the crisp bacon, beef stock, garlic, tomato paste, bay leaf, and salt. Stir mixture and bring to the simmer on the stove top.
Cover the pan and bake in bottom half of a preheated oven at 325º for 2 1/2 to 3 hours or until beef is quite tender when pierced with a fork.
Heat oil and butter in a large skillet until butter foam subsides (I use only ghee [clarified butter] only), add the mushrooms and toss over moderately high heat for 3-4 minutes to brown very lightly. Remove to a side dish and toss with the salt.
Start by putting the onions in a pan of boiling water and let them boil for about 1 to 2 minutes. Then, drain them in a colander. Immediately plunge them into an ice bath. (That’s a bowl of water with ice cubes in it.) This stops the cooking process. Then cut off the root end of each onion. If you then squeeze the onion, it will pop right out of its skin! Cook in butter and water for 20-30 minutes.
When beef is done, set casserole cover askew and drain the cooking liquid into a saucepan. You need about 2 1/2 c of liquid; if it has boiled down too much add some more beef stock.
Skim off fat and bring the liquid to the simmer, tasting for seasoning and adding salt and pepper to taste.
Cream the butter and flour in a small bowl with a rubber spatula to make a smooth paste. Pour in several spoonfuls of beef-cooking liquid blend with a whisk, and pour the mixture into the beef liquid.
Pour in the onion cooking liquid and bring to the simmer.
Add the mushrooms and onions to the beef, pour on the sauce, cover and simmer slowly for 5 minutes to blend flavors, stirring the casserole to baste the meat and vegetables with sauce.
Serve at once, or refrigerate or freeze until ready to reheat and serve.
Ingredients
Directions
Cut the bacon into 1/4” chunks. Saute in a large skillet until just crisp, and remove with a slotted spoon. Julia suggests first simmering the bacon for 10 min to remove the smokey taste; I find that uncured bacon works just fine without blanching.
Brown beef a few pieces at a time in the skillet over moderately high heat turning frequently to brown on all sides, removing browned pieces to the 4-quart pan.
Pour browning fat from skillet, then deglaze with the red wine, then pour the red wine into the 4-quart pan.
Add the crisp bacon, beef stock, garlic, tomato paste, bay leaf, and salt. Stir mixture and bring to the simmer on the stove top.
Cover the pan and bake in bottom half of a preheated oven at 325º for 2 1/2 to 3 hours or until beef is quite tender when pierced with a fork.
Heat oil and butter in a large skillet until butter foam subsides (I use only ghee [clarified butter] only), add the mushrooms and toss over moderately high heat for 3-4 minutes to brown very lightly. Remove to a side dish and toss with the salt.
Start by putting the onions in a pan of boiling water and let them boil for about 1 to 2 minutes. Then, drain them in a colander. Immediately plunge them into an ice bath. (That’s a bowl of water with ice cubes in it.) This stops the cooking process. Then cut off the root end of each onion. If you then squeeze the onion, it will pop right out of its skin! Cook in butter and water for 20-30 minutes.
When beef is done, set casserole cover askew and drain the cooking liquid into a saucepan. You need about 2 1/2 c of liquid; if it has boiled down too much add some more beef stock.
Skim off fat and bring the liquid to the simmer, tasting for seasoning and adding salt and pepper to taste.
Cream the butter and flour in a small bowl with a rubber spatula to make a smooth paste. Pour in several spoonfuls of beef-cooking liquid blend with a whisk, and pour the mixture into the beef liquid.
Pour in the onion cooking liquid and bring to the simmer.
Add the mushrooms and onions to the beef, pour on the sauce, cover and simmer slowly for 5 minutes to blend flavors, stirring the casserole to baste the meat and vegetables with sauce.
Serve at once, or refrigerate or freeze until ready to reheat and serve.