Beef Stew In Red Wine Sauce Recipe
Ingredients
| Unsalted butter | 1 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| 2 pounds beef from the flat iron part of the shoulder, skin removed from the top, meat cut into 8 pieces | ||
| Ground black pepper | 1 To taste | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| 1 tablespoon very finely chopped garlic | ||
| Flour | 1 Tablespoon | |
| Dry red wine | 1 Bottle (1l) | |
| Bay leaves | 2 | |
| Sprig thyme | 1 | |
| One 5-ounce piece of pancetta | ||
| Water | 2 1/4 Cup (16 tbs) | |
| 15 cipollini or pearl onions, peeled | ||
| 15 cremini mushrooms, wiped clean | ||
| Baby carrots | 15 , peeled | |
| Dash of sugar | ||
| Chopped flat-leaf parsley, for serving | ||
| Salt | To Taste | |
Directions
1. Preheat the oven to 350°. In a large oven-to-table cast-iron pot over moderate heat, melt the butter in 1 tablespoon of the olive oil. Arrange the pieces of beef in a single layer in the pot and season them with salt and ground pepper. Cook the beef over high heat for about 8 minutes, turning to brown the pieces on all sides. Stir in the finely chopped onion and garlic. Cook over moderate heat for another 5 minutes, stirring occasionally. Add the flour, stirring well so it doesn't form lumps, then stir in the red wine. Add the bay leaves, thyme sprig, salt and ground pepper and bring to a boil. Stir well and cover the pot.
2. Carefully transfer the pot to the oven and braise for about 1 1/2 hours; the meat should be soft and tender and the liquid reduced to a rich sauce.
3. Meanwhile, in a medium saucepan, cover the pancetta with 2 cups of the water and bring to a boil over high heat. Simmer over moderate heat for about 30 minutes; drain. Cut the pancetta into 1/2 inch slices, then cut the slices into 1-inch-wide lardons.
4. Combine the cipollini onions, cremini mushrooms, baby carrots and pancetta lardons in a skillet with the remaining 1 tablespoon of olive oil and 1/4 cup of water and a good dash each of sugar, salt and ground pepper. Bring to a boil and simmer, covered, over moderate heat for about 15 minutes; there should be very little water left. Uncover and cook over high heat, sauteing the vegetables until well browned all over, about 4 minutes.
5. Stir some of the vegetables and lardons into the stew and sprinkle the rest on top. Discard the bay leaves and thyme sprig. Garnish with the parsley and serve at once.
2. Carefully transfer the pot to the oven and braise for about 1 1/2 hours; the meat should be soft and tender and the liquid reduced to a rich sauce.
3. Meanwhile, in a medium saucepan, cover the pancetta with 2 cups of the water and bring to a boil over high heat. Simmer over moderate heat for about 30 minutes; drain. Cut the pancetta into 1/2 inch slices, then cut the slices into 1-inch-wide lardons.
4. Combine the cipollini onions, cremini mushrooms, baby carrots and pancetta lardons in a skillet with the remaining 1 tablespoon of olive oil and 1/4 cup of water and a good dash each of sugar, salt and ground pepper. Bring to a boil and simmer, covered, over moderate heat for about 15 minutes; there should be very little water left. Uncover and cook over high heat, sauteing the vegetables until well browned all over, about 4 minutes.
5. Stir some of the vegetables and lardons into the stew and sprinkle the rest on top. Discard the bay leaves and thyme sprig. Garnish with the parsley and serve at once.
Chef
