I love a good beef stew, especially when it’s cold outside! This is from Julia Child’s Beef Stew with my tweeks. This stew is rich from the red wine and cooking it in the oven that Intensifies the flavors.
I like my stew with polenta especially when it’s thick like this stew, or with a slice of my buttermilk cornbread.
This is a must make during cold days to come! Leftovers are even better!! Bon Appétit!
Beef Stew in Red Wine with Bacon, Onions and Mushrooms
Ingredients
- 6 Oz Bacon with rind or Salt pork
- 1 Tbsp Olive oil or cooking oil
- 3 Lbs Stewing beef (I used chuck roast)
- 1 Onion, sliced
- 1 Carrot, sliced
- Salt and pepper
- 2 Tbsp Flour
- 3 Cups Red wine
- 3 Cups Beef stock (more as needed)
- 1 Tbsp Tomato paste
- 2 Garlic cloves, mashed
- 1/2 Tsp Thyme
- Bay leaf, crumbled
- The blanched pork rind
- 18-24 Small white onions
- 6-8 Small to medium red potatoes
Instructions
- Cut the rind off the bacon or salt pork and cut into strips 1/4 x 1 1/2 inch long. Do the same with the pork itself.
- Simmer the rind and salt pork in water for 10 minutes. Drain and pat dry.
- Preheat the oven to 450 degrees. Sauté the bacon in the oil over medium heat for 2 or 3 minutes to brown lightly. Remove and set aside.
- Heat the same oil and bacon fat still in the pan until hot and add the beef that you have patted dry a few pieces at a time until nicely browned on all sides. Remove to the dish with the bacon .
- In the same fat brown the onion and carrot.
- Return the beef and bacon to the pan and add the flour with salt and pepper.
- Set the casserole uncovered in the oven for 4 minutes. Toss the meat and return for 4 minutes. (This browns the flour and makes a light crust). Remove the casserole and turn the oven to 325.
- Stir in the wine, and stock to barely cover the meat. Add tomato paste, garlic, and herbs. Bring to a simmer on top of the stove, then cover and set back in the oven. Cook for 2 1/2 to 3 hours until fork tender.
- While the beef is cooking prepare the onions and mushrooms.
- When the meat is tender, add the onions, potatoes and mushrooms and lightly combine. Sprinkle with chopped parsley and serve over polenta or just with a piece of cornbread.
For the onions
- Melt a couple of tablespoons of butter along with 1-2 tablespoons oil in a skillet and add the trimmed onions. Sauté for about 10 minutes. Add about 1/2 cup beef stock or broth, a pinch of salt and pepper and a little thyme. Cover and simmer for 30-40 minutes until tender.
For the mushrooms
- Place a skillet over high heat with 2 tablespoons butter and 1 tablespoon oil. Toss and shake the pan for 4-5 minutes. When the moisture is released the oil will appear again and the mushrooms will begun to brown. Remove from heat when they’ve lightly browned:
For the potatoes
- Peel a small strip around each potato. Place in a saucepan covered with water and a little salt. Bring to a boil and cook until fork tender.