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Beefiness Stew in Blood-red Wine Sauce

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Beefiness Stew in Blood-red Vino Sauce

This image courtesy of Joseph DeLeo

"For many Americans, the quintessential French stew is boeuf bourguignonne or beef Burgundy, beef cooked in Burgundy red wine (although it is often made with other wines instead of real Burgundy). In my aunt's and my mother's restaurants, the stew was featured regularly and was made from the tougher, cheaper, fattier cuts of beef, which had to be braised a long time to go tender and stay moist. In classic restaurants, chuck was often used. The beef was browned and the juices deglazed with reddish wine and chocolate-brown stock or reduced brown stock (demi-glace), and the stew was finished with lardons (browned pieces of diced bacon), mushrooms, and tiny boiled onions. For my beef stew, I like to utilise a special piece of the shoulder called a flatiron, sometimes chosen a chicken steak, blade steak, or underblade steak. This long, narrow slice from the center of the shoulder is extremely lean and has gelled sinew in the center. It is excellent sautéed or grilled for steak. The meat is very tender and moist, and it makes an ideal stew. This stew is also very adept made with chuck, which is the continuation of the rib center into the shoulder. Instead of cutting the meat into modest cubes, I cut it into big chunks, serving a couple of pieces per person. I practise not apply stock, demiglace, or even water. I make my stew strictly with red vino, and my preference goes toward a fairly robust, heavy wine in the style of the southern part of the Rhône Valley, like a Carignan, or an Australian or American wine, like a Syrah or Zinfandel. After I brown the meat on height of the stove, I add together the liquid and finish it up in the oven for about 1½ hours, so it cooks equally all around. It is best made and served in a beautiful cast-iron pan. For the garnish, I apply small, round, flat cipollini onions, flavorful simply expensive; whole mushrooms, similar minor creminis; lardons made with pancetta; and infant carrots, which are not conventionally part of beef Burgundy. This rich winey beefiness stew is e'er a hit with my chef friends."

Cooking Method Braising, Sauteeing

CostModerate

Kid Friendly Yep

Ane Pot Meal Yeah

Occasion Coincidental Dinner Party

Recipe Course Main Course

Dietary Consideration Egg-free, Low Carb, Peanut Costless, Soy Costless, Tree Nut Free

Meal Dinner

Mood Blue

Gustatory modality and Texture Meaty, Savory, Winey

Ingredients

• 2 pounds beef, either flatiron or chuck
• 1 tablespoon butter
• 1 tablespoons olive oil
• Salt and pepper
• 1 cup onion, finely chopped
• ane tablespoon garlic, finely chopped
• 1 tablespoon flour
• 1 bottle red wine (3 cups)
• 2 bay leaves
• one nice branch fresh thyme
• 12 to 15 small-to-medium cipollini or pearl onions, peeled
• 12 to 15 small-to-medium cremini (Babe Bella) mushrooms, done
• 12 to 15 baby carrots, peeled
• 1 piece pancetta, about five ounces
• 2 cups water plus ¼ cup h2o
• one tablespoon olive oil
• A dash each of sugar, salt, and pepper
• Fresh parsley

Instructions

1. Buy about ii pounds of beefiness from the flatiron role of the shoulder, and remove the pare or sinew from the top. This is about one-half of a whole flatiron, depending on the size. Alternatively, utilize lean beef chuck in the same fashion. Cut it into 8 pieces.

2. Preheat the oven to 350°F. Melt the butter and olive oil in a nice cast-iron pan attractive enough for the tabular array. Arrange the pieces in i layer in the skillet, and sprinkle them with salt and pepper. Melt on peak of the stove over medium-high oestrus for near 8 minutes, browning the meat on all sides. Add the onion and the garlic. Melt for another two minutes, stir to mix, and add the flour. Mix in well, and then the flour doesn't form lumps, and stir in the red vino. Add the bay leaves, the thyme, salt, and pepper, and bring to a eddy, Stir well and cover, remove from heat.

3. Place in the oven and cook for about ane½ hours. The meat should be soft and tender and the liquid properly reduced. The recipe tin can be prepared to this indicate up to a day ahead and the garnish added at the last moment.

4. For the lardons, bring the pancetta and 2 cups of water to a boil in a saucepan, cook for about xxx minutes, until practically cooked. Remove, and when cool enough to handle, cut the pancetta into ½-inch slices then cutting the slices into 1-inch-wide lardons. You should have almost 1 cup.

5. Combine the lardons, carrots, mushrooms, and onions in a skillet with the olive oil, ¼ cup of water, a good dash each of sugar, salt, and pepper. Bring to a boil, and cook, covered, for about 5 minutes. At this indicate, in that location should be practically no h2o left. Uncover, and continue cooking over high estrus, sautéing until the vegetables are nicely browned on all sides, most four minutes.

6. When ready to serve the stew (directly from the pot, or on a large platter), mix some of the vegetables into the stew and sprinkle the residue on top as a garnish. Add a little fresh parsley, and serve immediately. Enjoy the stew with spectacles of the aforementioned vino you used in cooking this dish.

2007 Jacques Pepin

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