This recipe is a tender beef stew that falls apart in a rich red wine gravy that will have you salivating for this incredible dish.
The dish was always a classic in France, but it became popularized in america with Julia Child’s book Mastering the Art of French Cooking. It makes a simple beef stew into an artisanal gourmet meal and it’s not that difficult to create!
Ingredients:
- Olive Oil
- 2 tablespoons of butter
- 1 pound of chopped mushrooms
- 12 pieces of bacon chopped up
- 3 pounds of chuck steak cut into 1 inch cubes
- 2 large carrots cut up
- 2 large yellow onions diced up
- 6 cloves of minced garlic
- 2 tablespoons of flour
- 1 bottle of red wine
- 2 cups of beef stock
- 2 tablespoons of tomato paste
- 1 teaspoon of thyme
- 1 tablespoon of chopped parsley
- 3 bay leaves
Directions:
- Preheat the oven to 350 degrees.
- Heat two tablespoons of olive oil in a large dutch oven. Add the bacon to the pot for about three minutes until browned. Take it out of the pot and set aside.
- Pat the beef down with a paper towel so it is dried, and then sear the beef in the dutch oven until browned. Then take out the beef and set it aside.
- Then in the dutch oven add the carrots and onions until softened and then add the garlic.
- Add the beef and bacon back to the pot and sprinkle with a pinch of salt and pepper.
- Add the 2 tablespoons of flour onto the meat and cook until browned.
- Next, add in the wine and the stock so that the meat is just covered. Add the herbs, tomato paste and bay leaves. Make the pot simmer on the stove.
- Now cover your pot and transfer to the over for 3 hours until the meat falls apart.
- Cut up the mushrooms, and right before you take the pot out of the oven, add them in with the butter.
- Enjoy your amazing and quick meal!
