Servings: 10
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 8-oz. (227-g) serving: Calories 315, Total fat 15 g, Saturated fat 6.5 g, Cholesterol 97 mg, Sodium 640 mg, Total carbohydrates 8 g, Protein 30 g, Vitamin A 27%, Vitamin C 13%, Iron 26%
Categories: Beef, Stewing Method
MARINADE:
3 garlic cloves, crushed
3 onions, sliced
2 carrots, sliced
10 parsley stems
BOUQUET GARNI:
1 carrot stick, 4 in. (10 cm)
1 leek, split, 4-in. (10-cm) piece
1 sprig fresh thyme
1 bay leaf
10 peppercorns, crushed
salt, to taste
26 ounces dry red wine, preferably burgundy
4 pounds beef chuck, cubed for stew
2 ounces vegetable oil
2 tablespoons flour
1 tablespoon tomato paste
4 tomatoes, quartered
1 pint brown stock
1 pound mushrooms, quartered
1 1/2 ounces unsalted butter
30 pearl onions, boiled and peeled
salt and pepper, to taste
1. 1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
2. 2. Marinate the meat for several hours under refrigeration.
3. 3. Remove and drain the meat. Reserve the marinade.
4. 4. Dry the beef and sauté it in the oil until well browned. Do this in several batches if necessary.
5. 5. Return all the meat to the pot. Sprinkle with flour and cook to make a blond roux.
6. 6. Stir in the tomato paste and cook for 5 minutes.
7. 7. Add the reserved marinade, tomatoes and brown stock. Cook in a 350ºF (180ºC) oven until the meat is tender, approximately 2 1/2 hours.
8. 8. Remove the meat from the sauce. Strain the sauce through a china cap, pressing to extract all the liquid. Discard the solids. Return the liquid and the beef to the pot.
9. 9. Sauté the mushrooms in the butter and add them to the meat and sauce. Add the onions and adjust the seasonings. Simmer for 10 minutes to blend the flavors.
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 8-oz. (227-g) serving: Calories 315, Total fat 15 g, Saturated fat 6.5 g, Cholesterol 97 mg, Sodium 640 mg, Total carbohydrates 8 g, Protein 30 g, Vitamin A 27%, Vitamin C 13%, Iron 26%
Categories: Beef, Stewing Method
MARINADE:
3 garlic cloves, crushed
3 onions, sliced
2 carrots, sliced
10 parsley stems
BOUQUET GARNI:
1 carrot stick, 4 in. (10 cm)
1 leek, split, 4-in. (10-cm) piece
1 sprig fresh thyme
1 bay leaf
10 peppercorns, crushed
salt, to taste
26 ounces dry red wine, preferably burgundy
4 pounds beef chuck, cubed for stew
2 ounces vegetable oil
2 tablespoons flour
1 tablespoon tomato paste
4 tomatoes, quartered
1 pint brown stock
1 pound mushrooms, quartered
1 1/2 ounces unsalted butter
30 pearl onions, boiled and peeled
salt and pepper, to taste
1. 1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
2. 2. Marinate the meat for several hours under refrigeration.
3. 3. Remove and drain the meat. Reserve the marinade.
4. 4. Dry the beef and sauté it in the oil until well browned. Do this in several batches if necessary.
5. 5. Return all the meat to the pot. Sprinkle with flour and cook to make a blond roux.
6. 6. Stir in the tomato paste and cook for 5 minutes.
7. 7. Add the reserved marinade, tomatoes and brown stock. Cook in a 350ºF (180ºC) oven until the meat is tender, approximately 2 1/2 hours.
8. 8. Remove the meat from the sauce. Strain the sauce through a china cap, pressing to extract all the liquid. Discard the solids. Return the liquid and the beef to the pot.
9. 9. Sauté the mushrooms in the butter and add them to the meat and sauce. Add the onions and adjust the seasonings. Simmer for 10 minutes to blend the flavors.
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