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Ингредиенты
- 4 lb boneless stewing beef, cut into 2 inch cubes
- 1/3 c. extra virgin olive oil
- 1/2 lrg onion, peeled, sliced
- 1 lrg carrot, peeled, sliced
- 2 x garlic, cloves, crushed
- 3 c. dry red wine, preferably, from, burgundy
- 1 x 28 ounce can tomato, minced, with juice
- 2 c. beef stock
- 2 sprg fresh thyme
- 3 Tbsp. softened unsalted butter
- 3 Tbsp. flour
- 3/4 lb button mushroom, cleaned, sliced
- 1 x salt and pepper Brown Braised Onions
- 2 x 10 ounce pkgs. pearl onion
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 1 x salt and pepper, to taste
Инструкции
- Preheat oven to 325 degrees F.Trim beef. Dry well on paper towels. Heat 1 Tbsp. of oil in large Dutch oven over medium heat. In batches, using about 1 Tbsp. of extra virgin olive oil per batch, brown beef. Transfer to bowl.
- Add in another Tbsp. of extra virgin olive oil to Dutch oven and saute/fry onion, carrot and garlic 4 to 5 min till lightly browned. Add in to beef in bowl.
- Deglaze pan with 1 c. wine, scraping browned bits from bottom.
- Add in browned beef, onion and carrot, remaining wine, garlic, tomatoes, stock and thyme back to pan. Bring mix to boil over high heat. Remove from heat and cover.
- Transfer to oven and cook 21/2 to 3 hrs till beef is fork tender.
- Strain stew through a colander over a saucepan. Set beef and vegetables aside.
- Skim fat from surface of liquid in saucepan and bring to a boil. Reduce liquid to 3 or possibly 4 c.. Season.
- In small bowl, mash butter and flour to a paste with fork.
- Remove sauce from heat and whisk in flour paste till dissolved. Bring to a boil over medium heat. Reduce heat and simmer 2 to 3 min till slightly thickened.
- Add in beef and vegetables back to sauce.
- In a large skillet, heat a Tbsp. of extra virgin olive oil over medium heat. Add in mushrooms. Season with salt and pepper. Cook mushrooms 4 to 5 min till browned. Add in mushrooms and Brown Braised Onions to beef mix and sauce.
- If you intend to, freeze at this point.
- Brown Braised Onions:Cut off the root end of each onion. Then cut a small cross in the other end. This will allow the skins to slip off easily after blanching.
- Add in onions to saucepan of boiling salted water. Blanch about 1 minute. Drain onions then immediately run under cool water. Slice off ends of onions and skins will slip off easily.
- Heat extra virgin olive oil and butter in a large skillet over medium heat. Add in onions. Cook slowly 35 to 40 min till browned and glazed. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 8 servings | |
| Calories 740 | |
| Calories from Fat 456 | 62% |
| Total Fat 50.97g | 64% |
| Saturated Fat 19.02g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 358mg | 15% |
| Potassium 941mg | 27% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.57g | 3% |
| Protein 39.51g | 63% |
