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Ingredientes
- 1 x Onion, coarsely minced
- 2 Tbsp. Minced fresh parsley -or possibly-
- 1 Tbsp. Dry parsley flakes
- 1 tsp Crushed dry leaf thyme
- 2 x Bay leaves
- 2 Tbsp. Coarsely grnd black pepper
- 2 Tbsp. Pickled green peppercorns, crushed
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 3 c. Burgundy or possibly other dry red wine
- 3 lb Beef sirloin, cut in 1" cubes
- 2 Tbsp. Lard
- 1/4 c. Unsalted butter
- 1/4 c. Dry brandy
- 2 c. Double-strength beef broth
- 36 sm White boiling onions
- 2 x Cloves (large) garlic, chopped Salt to taste
Direcciones
- Combine minced onion, parsley, thyme, bay leaves, black pepper, green peppercorns, oil & wine in a 2-qt glass or possibly stainless steel bowl. Stir to blend well. Add in beef, stir well & let stand at room temperature at least 2 hrs, stirring occasionally. Heat lard & 2 Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving marinade. Add in beef to pan; cook till browned, stirring as needed. Add in brandy and flame carefully, stirring so it ignites well. Add in reserven marinade & broth. Bring to a boil; reduce heat, cover & simmer 2-3 hrs till beef is tender. Meanwhile, prepare onions.
- Cut stem & root ends off each; cook in boiling water 10 min, then pop onions out of their skins. Heat remaining 2 Tbs butter in a heavy skillet; add in onions & garlic. Cook till onions are golden, then add in to stew & simmer at least 30 min longer. Taste & add in salt, more wine or possibly other seasonings as desired.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 764g | |
| Recipe makes 6 servings | |
| Calories 882 | |
| Calories from Fat 403 | 46% |
| Total Fat 44.99g | 56% |
| Saturated Fat 18.65g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 135mg | 6% |
| Potassium 1338mg | 38% |
| Total Carbs 44.32g | 12% |
| Dietary Fiber 8.0g | 27% |
| Sugars 16.79g | 11% |
| Protein 49.71g | 80% |
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