French Beef Stew
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
59
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 cups
Red Wine1
Bay Leaf1 clove
Garlic3 tbsps
Butter1 cup
Flour1 tsp
Thyme1 cups
Beef Stock1
Salt12 small
Pearl Onion1 tsp
Sugar2 tbsps
Soft Butter (mixed with 2 tbsps)Directions:
1
In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic
2
Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours
3
In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain
4
Scoop beef from marinade and pat dry with paper towels
5
Toss in a bowl with flour to coat
6
Shake off excess flour
7
Add the floured beef to the pot and cook until nicely browned
8
Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper
9
Bring to a boil
10
Reduce heat and simmer for 1 1/2 hours or until meat is tender
11
Peel the pearl onions and trim off a little bit of the root end
12
Melt butter in a small skillet and add pearl onions
13
Toss to coat and pour in 1/4 cup of water and cover
14
Simmer until tender
15
Uncover and allow liquid to evaporate
16
Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize
17
Season with salt and pepper
18
In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown
19
Stir in crispy bacon bits and season with salt and pepper
20
When the beef is tender, remove meat with a slotted spoon to a bowl
21
Simmer sauce until thickened and stir in flour/butter mixture to help thicken
22
Season sauce to taste
23
Return beef to pot and bring stew to a boil
24
Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley