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Receta Ruth Reichl's Beef Wine and Onion Stew

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Ruth Reichl's Beef Wine and Onion Stew
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Ingredientes

  • 2 Carrots
  • Fresh Thyme
  • 1 tbsp. Tomato paste
  • 2 lbs, Chuck roast cut into 1 ½
  • inch cubes
  • ¾ cup cognac
  • 1 bottle red wine
  • 1 stalk celery
  • 1 ½ lbs. Cremini Mushrooms, sliced
  • Onions
  • Butter
  • 2 strips of thick sliced Bacon
  • Garlic cloves
  • Parsley
  • Olive Oil
  • Pepper
  • Flour
  • Bay Leaf
  • 1.Take as many onions as you feel like chopping and throw
  • them into a casserole with a bit of butter and a couple of strips of bacon, cut
  • into little squares.
  • 2. Add a couple of carrots, cut into whatever size you
  • consider edible. Cook them together until they are fragrant and just a bit
  • golden. Add a few cloves of garlic, smashed, to the mix, and any herbs
  • you happen to have on hand; thyme is nice, as is parsley, although personally
  • I’d stay away from tarragon and rosemary. When they’ve all turned soft, add a
  • squirt of tomato paste (it adds a touch of sweetness), stir for a minute or so
  • While it heats take a couple pounds of beef, cut up for stew, and pat it
  • 5. When all the beef has browned, deglaze the pan with ¾ cup

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