Friday, February 17, 2012

Beef and Wine

Here's my revamped version of Beef Burgundy which I posted over a year ago...just a few changes, but oh so good!  And those green onions resting on top are the re-sprouted ones.

3 to 4 pounds beef chuck roast, cubed about 1  1/2 inches, seasoned well with salt and pepper
1 large onion diced
5 cloves garlic, minced
2 strips bacon, diced
1 heaping tablespoon tomato paste
3 to 4 tablespoons olive oil
1 bay leaf
1/2 bottle dry red wine (Merlot, Cabernet, etc)
Beef broth to cover
10 ounces fresh pearl onions
12 to 16 ounces button mushrooms, halved if really large
About 2 tablespoons cornstarch mixed into 1/2 cup water for a slurry to thicken the stew
Salt and pepper to season
Thinly sliced green onions 
1/4 to 1/2 teaspoon crushed red pepper flakes (VERY optional)

Brown the beef cubes in 3 tablespoons of the olive oil in a good size pot or dutch oven.  Do this in batches so as not to over crowd the meat and get the pieces well browned.  Set the meat aside in a bowl.
Add the bacon to the pot along with that last tablespoon of olive oil if necessary and saute until starting to crisp.
Add the onion and garlic and continue to cook until the onion begins to soften and the garlic becomes fragrant, just a few minutes.
Add the tomato paste and stir it around  for about a minute.
(Add the crushed red pepper here if you want a little spice)
Add the bay leaf and wine, stirring to scrape up all those browned bits on the bottom of the pot.
Return the meat to the pot along with any accumulated juices and the add enough beef broth to cover the meat totally.
Bring the stew up to a boil and then simmer for 1 1/2 to 2 hours or until the meat becomes very tender.
Meanwhile, prep your pearl onions by cutting off the root ends and then placing them in boiling water for a few minutes.  Drain, cool a bit and then slip off the onion peels.
Once the meat is tender, add the onions and mushrooms and simmer for 10 to 15 minutes.  Add the cornstarch slurry and stir until thickened.  Re season with salt and pepper if needed.  Serve over noodles, rice or mashed potatoes and garnish each serving with sliced green onion.

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