Ingredients
FOR THE MARINADE
1 large onion quartered
2 carrots peeled and halved
2 ribs celery halved
5 cloves garlic smashed
1 bottle Pinot Noir wine (750ml)
3 leaves fresh bay
4 lbs beef chuck roast cut into 1/2 inch cubes
2 Tbsp extra-virgin olive oil to coat pan
1/2 cup all-purpose flour
8 slices of bacon diced
2 cups frozen pearl onions
2 ribs celery diced
2 cloves garlic finely minced
1/4 cup tomato paste
2 cups Pinot Noir wine reserved marinade
4 cups beef stock plus more as needed
3 leaves bay
5 sprigs of fresh thyme
1 lb pound cremini mushrooms halved
1 lb red potatoes halved, or fingerling
1 tsp salt (plus more, to taste)
Instructions
- For the marinade: Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.
- Preheat the oven to 350 degrees.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches.
- Brown the meat well on all sides and remove to a plate.
- Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to 10 minutes or until softened. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.
- Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
- Cook the beef 2 hours, checking occasionally to add more stock if needed. During the last 30 minutes of cooking time, add the mushrooms, and potatoes.
- Remove the pan from the oven, and skim off any excess grease from the surface. Serve with crusty bread and enjoy!
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