Yield > 6
Ingredients :
1 piece bacon - (6 oz)
2 tbl olive oil divided
3 lb stewing beef cut 2" cubes
(rump roast, chuck pot
roast, sirloin tip, top round
or bottom round)
1/2 lb mushrooms whole if small,
sliced or quartered if large
1 x carrot sliced
1 x brown onion sliced
1 tsp salt
1/4 tsp freshly-ground black
pepper
2 tbl flour
3 cup full-bodied young red wine
2 cup beef stock - (to 3)
1 tbl tomato paste
2 x garlic cloves mashed
1/2 tsp thyme
1 x bay leaf crumbled
1 tbl butter
24 sm white boiling onions peeled
Parsley sprigs for garnish
Method :
• Remove the rind, cut the bacon into lardons (sticks, 1/4-
inch thick and 1 1/2-inches long). Simmer the rind and bacon
in 1 1/2 quarts of water 10 minutes. Drain and dry.
• Heat the oven to 450 degrees.
• Cook the bacon in 1 tablespoon of the oil over moderate
heat in a 5 to 6-quart heavy, flameproof casserole until lightly
browned, 2 to 3 minutes. Remove to a large bowl with a
slotted spoon. Reheat the casserole until the fat is almost
smoking before you cook the beef.
• Dry the beef with paper towels; it will not brown if it is
damp. Cook it, a few pieces at a time, in the hot oil and bacon
fat until nicely browned on all sides. Add it to the bacon in the
bowl.
• In the same fat, brown the mushrooms over medium
heat and set aside (if there is no fat left in the pan, add 1
tablespoon of olive oil to brown the mushrooms). Add the
carrot and brown onion and cook until browned, 4 to 5
minutes. Pour out any fat.
• Return the beef to the casserole with the vegetables and
toss with the salt and pepper. Sprinkle on the flour and toss
again to coat the beef lightly. Set the casserole uncovered in
the oven for 4 minutes. Toss the meat and return to the oven
4 minutes more. (This browns the flour and covers the meat
with a light crust.) Remove the casserole and turn the oven
down to 325 degrees.
• Stir in the wine and enough stock so that the meat is
barely covered. Add the tomato paste, garlic, thyme, bay leaf
and the bacon rind. Bring to a simmer on top of the stove.
Cover the casserole and set in the lower third of the oven.
Regulate the heat so the liquid simmers very slowly for 2 to 2
1/2 hours. The meat is done when a fork pierces it easily.
• Meanwhile, heat the butter and the remaining 1
tablespoon of olive oil in a skillet over medium heat. When the
butter foams, add the boiling onions. Cook, stirring the onions,
so they brown evenly, about 5 minutes. When the beef is
halfway done, add the onions to the casserole to finish
cooking.
• When the meat is tender, pour the contents of the
casserole into a sieve set over a saucepan. Wash out the
casserole (if you're serving the stew from it at the table) and
return the beef, vegetables and bacon to it.
• Skim the fat from the sauce, if necessary, and simmer
the sauce a minute or two, skimming off additional fat as it
rises. You should have about 2 1/2 cups of sauce thick enough
to coat a spoon lightly. If too thin, boil it down rapidly. If too
thick, mix in a few tablespoons of stock. Taste carefully for
seasoning.
• Pour the sauce over the meat, vegetables and
mushrooms. Simmer 2 to 3 minutes, basting the meat and
vegetables with the sauce several times. Serve from the
casserole, or arrange on a large deep platter and serve,
decorated with the parsley.
• This stew can be prepared a day ahead and reheated.
Parsley-buttered boiled potatoes are traditionally served with
this dish. Buttered noodles or steamed rice may be
substituted.
• This recipe yields 6 servings.