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Serves 8 |
An absolutely amazing dish that's almost too good to be true.
|1/4 lb. thick-sliced bacon|
|3 lb. beef chuck, boneless|
|1/3 cup flour|
|2 tablespoon vegetable oil|
|5 tablespoon unsalted butter|
|1/2 cup brandy|
|4 fresh parsley stems|
|4 sprigs fresh thyme|
|2 bay leaves|
|2 onions, finely chopped|
|3 cloves garlic, finely chopped|
|2 carrots, cut into 1/4" thick slices|
|1 tablespoon tomato paste|
|1 bottle dry red wine, preferably Burgundy or Côtes du Rhône|
|1 lb. pearl onions|
|1 lb. mushrooms, quartered if large|
- Cook bacon in boiling salted water 3 minutes, then drain.
- Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1 quart) sealable plastic bags, seal, then shake to coat meat.
- Heat 1 tablespoons oil and 1.5 tablespoons butter in a wide 6 to 8 quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining tablespoon oil as needed. Transfer to a bowl.
- Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
- Add chopped onions, garlic, and carrots, then saute, stirring, until onions are pale golden, about 5 minutes.
- Add tomato paste and cook, stirring, 1 minute.
- Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3.5 to 4 hours. While meat simmers, blanch onions in boiling salted water 1 minute and drain in a colander. Rinse under cold
- running water, then peel.
- Heat 1 tablespoon butter in a 3 quart heavy saucepan over moderately high heat until foam subsides, then saute blanched onions, stirring occasionally, until browned in patches. Season with salt and pepper.
- Add 2 cups water (1.5 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes.
- Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
- Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, and then saute mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
- Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
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