Basic One Hour Stew Recipe
Ingredients
2 cloves garlic, chopped
2 shallots, chopped
2 medium onions, chopped
1 large tomato, peeled, seeded, and chopped
5 tablespoons butter
2 tablespoons vegetable oil
2 1/2 pounds beef round or sirloin, cut into small, 3/4-inch cubes, or cut into strips, size of index finger
1/4 cup brandy
1 teaspoon chopped fresh thyme
1 bay leaf
1 tablespoon roughly chopped parsley
Salt and fresh pepper to taste
2 cups chicken stock
1 cup dry red wine
11/2 cups sliced carrots
1 1/2 cups sliced mushrooms
2 teaspoons potato starch (optional)
Directions
Chop garlic, shallots, onions, and tomato in food processor.
Heat 4 tablespoons butter with oil in a casserole and saute beef pieces a few at a time on both sides.
Pour off fat.
Return meat to pan.
Flame with brandy
Add garlic, shallots, tomato, onions, thyme, bay leaf, parsley, salt, and pepper.
Stir well to mix.
Add the stock and wine.
Bring to a boil.
Turn to a simmer.
Cover with heavy lid.
Cook for 45 minutes.
While meat is cooking, place carrots in boiling water; cook 5-10 minutes until tender-crisp.
Drain and add to stew.
Melt 1 tablespoon butter in a pan.
When hot, saute mushrooms for 2-3 minutes.
Add to stew.
The entire cooking time for the stew is 45 minutes.
If sauce is too thin, dissolve potato flour in 1 tablespoon cold water.
Whisk into stew.
Heat 4 tablespoons butter with oil in a casserole and saute beef pieces a few at a time on both sides.
Pour off fat.
Return meat to pan.
Flame with brandy
Add garlic, shallots, tomato, onions, thyme, bay leaf, parsley, salt, and pepper.
Stir well to mix.
Add the stock and wine.
Bring to a boil.
Turn to a simmer.
Cover with heavy lid.
Cook for 45 minutes.
While meat is cooking, place carrots in boiling water; cook 5-10 minutes until tender-crisp.
Drain and add to stew.
Melt 1 tablespoon butter in a pan.
When hot, saute mushrooms for 2-3 minutes.
Add to stew.
The entire cooking time for the stew is 45 minutes.
If sauce is too thin, dissolve potato flour in 1 tablespoon cold water.
Whisk into stew.
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