Fall is upon us and we are craving recipes that are warm and comforting. This recipe is inspired by a recipe for beef stew created by Jacques Pépin – with a few modifications. This recipe pairs perfectly with our 2019 Holiday Cabernet Sauvignon. Cheers & enjoy!
Classic Beef Stew
1 tablespoon butter
2 tablespoons olive oil, divided
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
1 (750-milliliter) bottle dry red wine
1 bay leaves
1 rosemary sprig
6 oz bacon
2 1/4 cups water, divided
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
6 celery stalks, chopped
Chopped fresh parsley, for garnish
Preheat the oven to 350°F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the garlic and stir for one minute. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
Meanwhile, in a saucepan, cover the bacon with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the bacon and slice it into half inch chunks.
In a large skillet, combine the bacon, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water, and a large pinch each of sugar, salt, and pepper. Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.
Original recipe courtesy of Food & Wine.