This recipe is an easier version of the French classic, with less steps, but as good as (or even better) than the complicated ones
Course Main Course
Cuisine French
Keyword beef, stew
Prep Time 40 minutesminutes
Cook Time 3 hourshours
Servings 8
Ingredients
1tbsp olive oil
1/3pound bacon (in strips - 6 strips - or cubes)
2pounds beefin 1 inch cubes - fat removed
2medium carrots cut in half then in 1/4 inch slices
2medium onionscut in half then in 4
4garlic clovesminced and separated in half - to be used in two steps
1tsp salt
1 tsp ground black pepper
2tbsp all purpose flour
3cups dry red wine
2cups beef stockor 2 beef boullions dissolved in 2 cups of water
2 1/2tbsp tomato paste
1tsp thyme leaves only
2bay leaves
2tbsp unsalted butter
3/4pound mushrooms (white)
Instructions
In a heavy bottom pan add 1 tablespoon of olive oil and place the pan over medium-high heat. Add bacon and let it fry until crispy. Remove the bacon from the pan (keeping the fat in the pan).
Seal the beef in the pan with the bacon fat. Turn the pieces so they get browned on all sides – they do not need to cook internally. Do not overcrowd the pan (if you do, the beef will cook, not seal). Remove the sealed pieces and repeat with the remaining ones.
In the same pan, add the onions and carrots and sauteé until the onions begin to soften - 3 to 4 minutes. Add 2 cloves of garlic, minced, and cook for another minute.
Return beef and bacon to the pan, add flour, mix well and let it cook for 2 minutes.Add salt and pepper. Add wine and beef stock (the liquid should barely cover the beef).
Add tomato paste, thyme and bay leaves.Lower the heat and let it simmer, covered, for 3 to 4 hours, stirring once in a while, scraping the bottom of the pan to free any bits that might have become stuck - when beef breaks apart continue to next step.
Place a frying pan over high heat and add the butter - let it melt.Add 2 cloves of garlic, minced, and let them fry for one minute.Add the mushrooms to the frying pan and let them sauteé until they're half the original volume.Add mushroom mixture to the other pan and mix well. Remove bay leaves and let it simmer.
Turn off the heat and let it rest for 10 minutes before serving.
Notes
You can make this recipe in a Dutch Oven and let it cook for 3 to 4 hours in the oven at 350F (180C).