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Ингредиенты
- 2 lb Beef (Chuck, Rump Or possibly Brisket) Trimmed, cut N 2" chu ks
- 4 c. Red Wine
- 1 x Bay leaf
- 2 x Cloves
- 1 x Onion, peeled and halved
- 1 x Clove garlic
- 4 Tbsp. Butter
- 4 ounce Thick bacon, cut into 1/2" pcs
- 1/2 c. Flour
- 1 tsp Thyme
- 1 1/2 c. Beef stock Salt And Pepper
- 12 sm Pearl onions
- 2 Tbsp. Butter
- 1 tsp Sugar
- 12 x Mushrooms, quartered
- 3 x BLACK SKILLET CORNBREAD
- 2 Tbsp. Soft butter mixed with 2 Tbsp. flour Minced parsley
Инструкции
- In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and chill for 4 - 12 hrs.
- In a large heavy pot, heat butter and cook off bacon till just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels.
- Toss in a bowl with flour to coat. Shake off excess flour. Add in the floured beef to the pot and cook till nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hrs or possibly till meat is tender.
- Peel the pearl onions and trim off a little bit of the root end. Heat butter in a small skillet and add in pearl onions. Toss to coat and pour in 1/4 c. of water and cover. Simmer till tender. Uncover and allow liquid to evaporate. Sprinkle in 1 tsp. sugar and shake pan over medium heat till onions begin to brown and caramelize. Season with salt & pepper.
- In another skillet heat 3 Tbsp. butter and cook mushrooms till golden. Stir in crispy bacon bits and season with salt & pepper.
- When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce till thickened and stir in flour/butter mix to help thicken.
- Season sauce to taste. Return beef to pot and bring stew to a boil. Serve warm with boiled potatoes, pearl onions, mushrooms and garnish with minced parsley.
