
Ease of Preparation: Medium
Yield: 4 servings
This recipe is used with permission and is owned by Le Baratin restaurant
Ingredients:
2 pounds (907 g) beef cubes (stewing beef, from the shoulder)
Flour, for dredging
1/4 cup (60 ml) olive oil
1 onion, finely chopped
2 carrots, chopped
2 stalks celery, chopped
2 cups (470 ml) red wine
3 cups (710 ml) beef broth
3 tablespoons (45 ml) tomato paste
2 garlic cloves, finely chopped
2 bay leaves
1 teaspoon (5 ml) dried thyme
1 1/2 cups (350 ml) small pearl onions
6 slices bacon, chopped
1 ½ cups (350 ml) white button mushrooms, quartered
1/4 cup (60 ml) chopped fresh Italian parsley
Salt and pepper
Special Equipment
Dutch oven
Method:
Preheat the oven to 350 °F (175 C).
Dredge the beef cubes in flour. In a large Dutch oven, heat the olive oil, then brown the meat on all sides.
Add the chopped onion, carrots, and celery. Cook for 3 to 4 minutes. Add the wine, broth, tomato paste, garlic, bay leaves, and dried thyme. Season with salt and pepper. Bring to a boil, cover, and transfer to the oven. Bake for about 2 hours.
In the meantime, prepare the onions. For easy peeling, blanch them in boiling water for 2 minutes. In a skillet, brown the bacon. Remove the bacon from the skillet, leaving the fat. Add mushrooms to the skillet and saute in the bacon fat.
Roughly 20 minutes before the beef mixture has finished cooking, add the bacon, onions, and mushrooms to the Dutch oven and place back in the oven to finish cooking. Serve with rice or mashed potatoes