I know I haven’t been posting as often, my lovelies, but that’s because I’ve been out in the city having adventures. But let’s not talk about how much you missed me. Let’s talk about dinner.
Yeah, I know, another long-cooking braise/stew. It’s because I love them, and since this feeds six people and I have two people, leftovers go on forever. I love leftovers.
Or, you can do what I did a few weeks ago when I made this and invite a few people over for an impromptu dinner party. There was a for-reals Frenchman there and even he liked it! Plus one to French cuisine skill.
Makes about 6 servings.
3 slices bacon
3 pounds stewing beef such as chuck, cut into 1-2″ chunks
1 onion, chopped
3 cloves garlic, peeled
3 carrots, cut into 1″ chunks
1 750ml bottle red wine, Bourgogne if possible
1/4 cup cognac
3 cups beef stock
1 tablespoon tomato paste
2 bay leaves
4 sprigs thyme
3 sprigs rosemary
2 potatoes, large dice
2 carrots, peeled, large dice
Heat oven to 325°F (160°C).
In a large, heavy, oven-safe pot such as an enamel dutch oven, cook the bacon slices over medium-low heat until cooked. Remove the bacon from the heat, crumble it, and reserve. Turn the heat up to medium-high under the dutch oven.
Salt and pepper the beef well on all sides, then dry completely with paper towels. Add the beef to the dutch oven in batches, being careful not to crowd the bottom of the pan. Sear the beef well on all sides, about 3-5 minutes. Removed the seared beef to a plate and continue with the rest of the meat.
Once all of the meat has been seared, turn the heat down to medium-low and add the onions, carrots and a big pinch of salt. Cook until the onions are translucent, about 5 minutes, then add the garlic. Pour in the bottle of wine and scrape the bottom of the pot to get all of the browned bits off. Add the seared beef, cooked and crumbled bacon, tomato paste, bay leaves, thyme, and rosemary, and enough beef broth to completely cover the meat. Put the lid on and bring the pot to a simmer.
Place the pot in the oven for 3-4 hours, until the meat is fall-apart tender. Remove the pot from the oven, add the potatoes and carrots, and return to oven for another 30 minutes until the potatoes are fork-tender.
Remove lid and place pot on stovetop over medium-high heat and boil rapidly until liquid is reduced by half. Taste for seasoning and add salt and pepper as appropriate. Serve hot, ladled into bowls.
Music to cook by: You’ve Got The Love [Florence + The Machine // Lungs]