Recipe ingredients and directions:
1/2 lb bacon, coarsely chopped
2 lbs steak, chopped into 2cm cubes
1 lb onions (pearl for traditionalists, coarsely chopped if not)
4 carrots, chopped to 2 cm sections
1 lb small mushrooms, whole
3 cloves chopped garlic
1 1/2 cups beef stock
1 bottle dry French Burgundy
1/2 cup Cognac
2 bay leaves
flour, butter, salt, pepper
Cook bacon in large Dutch oven over medium-high heat until crisp
and brown. Remove bacon from oven, leaving grease. Coat beef cubes
with ~1/3 cup flour in large bowl. Make sure that all the flour is
attached to the beef! Salt and pepper well. Split beef into three
batches. Saute each batch in bacon grease until brown, roughly 3
minutes per batch. Add up to 1/2 stick butter if more fat needed.
Remove beef cubes to plate. Reduce heat, add onions and carrots to
pan and saute gently until onions are almost tender. When onions
are almost tender, add garlic and saute for one minute further.
Remove vegetables and place in bowl with beef. Add 1 cup stock and
cognac to pan. Increase heat again and boil, scraping browned bits
from pan into solution. Reduce to ~1/2 cup. Add meat, vegetables,
mushrooms, bay leaves, remaining stock, meat juices and red wine
to pan. Bring to boil, cover, reduce heat and simmer for at least
one hour, until meat is very tender. Remove bay leaves. Serve with
fresh, crusty French bread.
Category: Beef Veal Recipes