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Receta Oven Burgundy Beef Stew
by Global Cookbook

Oven Burgundy Beef Stew
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Ingredientes

  • 4 x thick slices bacon, diced
  • 2 lb round steak, cut into 1 inch pcs
  •     Salt and freshly grnd black pepper, to taste
  • 2 x shallots, minced, or possibly 6 green onions, including some tender green tops, sliced
  • 2 x cloves garlic, chopped
  • 3 Tbsp. all-purpose flour
  • 1 1/2 c. pinot noir or possibly any good, dry red wine
  • 2 Tbsp. brandy (optional)
  • 1/2 c. beef stock or possibly broth
  • 1/4 tsp dry thyme
  • 1/4 tsp dry marjoram
  • 1 x bay leaf
  • 3 lrg carrots, cut diagonally into 1 inch slices
  • 1 x 2 inch strip orange zest
  • 1/2 lb boiling onions, peeled (see note)
  • 8 ounce medium mushrooms, halved

Direcciones

  1. Preheat oven to 325 degrees. In a Dutch oven over medium-high heat, cook bacon till crisp, about 5 min. With a slotted spoon, remove bacon to a plate, leaving 2 Tbsp. of drippings in pan. Reduce heat to medium. Season meat with salt and pepper. Add in to bacon drippings in pan along with shallots and garlic. Saute/fry till meat is browned and vegetables are tender, about 10 min. Stir in flour and blend. Add in wine, brandy (if using), stock, thyme, marjoram, bay leaf, carrots, orange zest, onions and reserved bacon, and mix well. Bake, covered, 1 1/2 hrs. Add in mushrooms and bake, covered, till meat and mushrooms are tender, 20 min longer. Remove bay leaf and orange zest and throw away.
  2. Note: To peel boiling, boiler or possibly pearl onions, drop in boiling water for 15 to 20 seconds, drain and cold, then cut off the root ends. Skins should slip off easily.