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Beef Stew in Red Wine Sauce
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Brief Description
Quintessential beef stew served at the Le Pelican restaurant; red wine provides a deep-flavored sauce.
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Main Ingredient
beef flatiron steak
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Category: Beef
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 120 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Wine recommendation: Robust, dark-fruited Cabernet Sauvignon 2011 Ramsay North Coast.
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 15 - cremini mushrooms
- 15 - baby carrots peeled
- - sugar
- - chopped fresh parsley for garnish
- 1 tablespoons - unsalted butter
- 2 tablespoons - olive oil
- 2 pounds - trimmed beef flatiron steak or chuck cut into 8 pieces
- - salt and freshly ground black pepper
- 1 cups - finely chopped onion
- 1 tablespoons - finely chopped garlic
- 1 tablespoons - all-purpose flour
- 1 bottles - 750 ml dry red wine
- 2 - bay leaves
- 1 sprigs - thyme
- 1 pieces - 5 oz. pancetta
- 15 - pearl or small cipollini onions peeled
Directions:
Preheat oven to 350° F.
In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally until browned on all sides, about 8 minutes.
Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme; season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
Cover the casserole and transfer it to the oven. Cook the stew for 1-1/2 hours until the meat is very tender and the sauce is flavorful.
Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2-inch thick, then cut slices into 1-inch-wide lardons.
In a large skillet, combine pancetta, pearl onions, mushrooms and carrots. Add remaining tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes.
Uncover and cook over high heat, tossing, until vegetables are tender and nicely browned, about 4 minutes.
To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
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