Active Time
1 HR 45 MIN
Total Time
4 HR
Yield
Serves : 8

Learn how to make this classic French red wine stew by chef Ludo Lefebvre.

How to Make It

Step 1    

Heat 1/2 cup grapeseed oil in a large enameled cast-iron Dutch oven over medium-high. Add beef in batches, cooking until browned on all sides. Return beef to pan. Reduce heat to medium, and add bouquet garni and garlic cloves. Let simmer a few minutes. Stir in flour.

Step 2    

Add wine and fond de veau. Season with salt and white pepper. Skim fat from surface. Reduce heat to medium-low to maintain a simmer. Cover and cook 3 hours, stirring and skimming occasionally.

Step 3    

Melt butter in a medium skillet over medium. Stir in 1/2 cup water and sugar. Add onions, and cook, stirring occasionally, until caramelized, about 10 minutes. Keep warm.

Step 4    

Heat remaining 3 tablespoons grapeseed oil in a second medium skillet over medium. Add bacon and mushrooms, and cook, stirring often, until bacon fat is rendered and mushrooms are lightly browned, about 10 minutes. Discard fat; add bacon and mushrooms to onions.

Step 5    

When beef is cooked through and very tender, remove and discard bouquet garni. Stir onions, bacon, and mushrooms into beef mixture, and simmer a few minutes. Season with additional salt and pepper to taste. Serve very hot with steamed potatoes or pasta.

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