Recipe by Chef Delahna Flagg
6-ounce piece of chunk bacon/ sliced
3 pounds lean stewing beef
1 carrot
3 cups red wine (like Beaujolais, Cotes du Rhone or Burgundy)
13 oz beef broth
6 oz tomato paste
2 white onions
3 sprigs parsley
1 bay leaf
2 sprigs thyme
cheesecloth
1 lb mushrooms
1/2 head garlic
2C flour
1. Preheat oven 450F.
2. Cut bacon into lardons. Render bacon for fat. Strain lardons and reserve 1/2 fat.
3. Cube beef. Sear in the bacon fat. Strain and set aside.
4. Toss beef and bacon in flour.
5. Place beef/bacon in a heavy stock pot or Dutch oven and put in oven. Bake 4 min. Toss and bake an additional 4.
6. Lower oven to 325F.
7. Chop carrots, garlic, 1/2 onion into 1″ cubes. Add to meat. Add tomato paste, wine, beef broth. ( Do not mix). Make bouquet with thyme, bay, parsley and add it to pot. Cover pot. Bake till meat is fork tender (approx 4 hrs)
While beef is in the oven:
Bronwn onions in reserved fat. Add mushrooms and sweat until mushrooms are tender and reduced of their liquid.
To serve, top beef with mushroom and onions and pour a big glass of wine.
