4 lbs. lean chuck, cut into 1" cubes
1/2 lb. bacon, diced
1 doz. small silverskin onions, peeled
1/2 lb. fresh mushrooms
2 cloves garlic, minced
2 Tbsp. tomato paste (or ketchup)
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. nutmeg,
zest of half and orange (grated peel)
1 bay leaf
1 bottle good dry red wine or Burgundy wine
1/2 cup fresh parsley, chopped
Sauté bacon until brown and crispy. Remove bacon and sauté onions until golden.
Remove onions and store in jar in fridge. Brown meat evenly (may have to do 2 batches)
in same pan. Put meat, juices and bacon in ovenproof stew pot. Sprinkle with freshly
ground pepper, garlic and orange peel. Pour red wine over until it just barely covers
meat. Heat for a few minutes. Cook in 250°-300° oven covered for 3 hours.
Let cool, refrigerate.
Sauté mushrooms in butter until browned, store in jar in fridge until next day.
When ready to serve:
Heat stew on stovetop, stirring in onions. Place all mushrooms in center of stew.
Bake at 200° for 1 hour.
At serving time, sprinkle top generously with chopped parsley.
Serve with Burgundy wine, green salad, and a crusty french bread to "dip" into stew.
This Classic French 'stew' Burgundy Beef, is really wonderful!
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