Beef Stew with Bacon, Mushrooms, and Pearl Onions
NOTE: This hearty stew is our version of boeuf bourguignon. It
calls for equal amounts of red wine and chicken stock. Instead of
frozen pearl onions, you can use fresh pearl onions (prepared
accoording to the instructions in figures 6, 7 and 8). This stew is delicious over mashed
potatoes. Serves six to eight.
3 pounds beef chuck, trimmed and cut into 11/2-inch cubes
11/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces sliced bacon, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 medium-large onions, chopped coarse (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons flour
11/2 cups full-bodied red wine
11/2 cups chicken stock or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme
1 pound white button mushrooms, quartered
1 cup (8 ounces) frozen pearl onions, cooked according to package directions
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Fry bacon in large ovenproof Dutch oven over medium heat until golden brown, about 7 minutes. Drain bacon, reserving bits and drippings separately. Increase heat to medium-high and heat 2 tablespoons bacon drippings in Dutch oven. Add half of meat and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with another tablespoon of bacon drippings and remaining meat.
2. Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and thyme, and bring to a simmer. Add meat and bacon bits return to a simmer. Cover and place pot in oven. Cook until meat is almost tender, 2 to 21/2 hours.
3. Meanwhile, heat 2 tablespoons bacon drippings in large skillet. Add mushrooms and sauté over high heat until browned, 5 to 7 minutes. Transfer mushrooms to large bowl. Add cooked pearl onions and sauté until lightly browned, 2 to 3 minutes. Add onions to bowl with mushrooms.
4. Add mushrooms and onions to stew when meat is almost tender. Cover and return pot to oven. Cook until meat is completely tender, 20 to 30 minutes. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
5. Stir in parsley, discard bay leaves, adjust seasonings, and serve.