Ingredients Jump to Instructions ↓

  1. 2 slice(s) bacon , chopped 2 pound(s) lean boneless beef chuck , trimmed and cut into 1 1/2-inch pieces 2 teaspoon(s) vegetable oil

  2. 1 large (12 ounce) onion , chopped 2 carrots , peeled and chopped 2 clove(s) garlic , finely chopped 2 tablespoon(s) all-purpose flour

  3. 2 teaspoon(s) tomato paste

  4. 2 cup(s) dry red wine , such a pinot noir

  5. 5 bay leaf

  6. 1 teaspoon(s) salt plus a pinch

  7. 1/4 teaspoon(s) ground black pepper plus a pinch

  8. 1 pound(s) small white onions , peeled 3 tablespoon(s) butter or margarine

  9. 1 teaspoon(s) sugar

  10. 1 cup(s) water

  11. 1 pound(s) mushrooms , trimmed and cut into quarters if large

Instructions Jump to Ingredients ↑

  1. In nonreactive 5-quart Dutch oven, cook bacon over medium heat until just beginning to brown. With slotted spoon, transfer bacon to medium bowl.

  2. Pat beef dry with paper towels. Add 1 teaspoon oil to Dutch oven and increase heat to medium-high. Add beef, in batches, to bacon drippings and cook until well browned, using slotted spoon to transfer beef as it is browned to bowl with bacon. Add remaining 1 teaspoon oil if necessary.

  3. Reduce heat to medium. Add chopped onion, carrots, and garlic to Dutch oven; cook until onion and carrots are tender, about 8 minutes. Stir in flour; cook 1 minute. Stir in tomato paste; cook 1 minute. Add wine, bay leaf, 1 teaspoon salt, and 1⁄4 teaspoon pepper, stirring until browned bits are loosened from bottom of oven.

  4. Return beef and bacon to Dutch oven; heat to boiling. Reduce heat; cover and simmer until beef is very tender, about 1 hour 30 minutes. Remove bay leaf. Skim and discard fat.

  5. Meanwhile, in 10-inch skillet, combine small white onions, 1 tablespoon butter, sugar, and water; heat to boiling. Reduce heat; cover and simmer until onions are just tender, about 10 minutes. Remove cover and cook over medium-high heat, swirling pan occasionally, until water has evaporated and onions are golden. Transfer to bowl; keep warm.

  6. In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add mushrooms and remaining pinch each salt and pepper; cook, stirring, until mushrooms are tender and liquid has evaporated. Stir onions and mushrooms into stew. Makes 6 main-dish servings.

  7. Nutritional information is based on one serving.


Send feedback