Beef Stew

* Exported from MasterCook II *

French Beef Stew

Recipe By : TVFN-HOW TO BOIL WATER SHOW #HB8299
Serving Size : 1 Preparation Time :0:00
Categories : Htbw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Beef (Chuck, Rump Or Brisket) Trimmed -- cut
in 2" chunks
4 Cups Red Wine
1 bay leaf
2 Cloves
1 Onion -- peeled and halved
1 Clove garlic
4 Tablespoons butter
4 Ounces thick bacon -- cut into 1/2" pieces
1/2 Cup Flour
1 Teaspoon Thyme
1 1/2 Cups beef stock
Salt And Pepper
12 Small pearl onions
2 Tablespoons butter
1 Teaspoon sugar
12 mushrooms -- quartered
3
2 tablespoons soft butter mixed with 2 tablespoons flour
chopped parsley


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 refrigerate for 4 - 12
hours.

In a large heavy pot, melt butter and cook off bacon
until 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
the floured beef to the pot and cook until 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 hours
or until meat is tender.

Peel the pearl onions and trim off a little bit of the root
end. Melt butter in a small skillet and add pearl onions.
Toss to coat and pour in 1/4 cup of water and cover.
Simmer until tender. Uncover and allow liquid to
evaporate. Sprinkle in 1 teaspoon sugar and shake
pan over medium heat until onions begin to brown and
caramelize. Season with salt & pepper.

In another skillet melt 3 tablespoons butter and cook
mushrooms until golden brown. 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 until thickened and
stir in flour/butter mixture to help thicken. Season
sauce to taste. Return beef to pot and bring stew
to a boil. Serve hot with boiled potatoes, pearl
onions, mushrooms and garnish with chopped parsley.

- - - - - - - - - - - - - - - - - -