This is a simpler version of the fussy time consuming Boeuf Bourguignon. I love making stews when the weather turns chilly.
Recipe ~ Serves 6
3 tablespoons olive oil
3 tablespoons butter
1/2 cup all purpose flour, plus 1/4 cup to thicken the gravy
3 pounds beef chuck shoulder roast, cut into 2 inch pieces
1 bottle good quality dry red wine
8 fresh thyme sprigs
6 cloves garlic, smashed and skin removed
2 bay leaves
3 cups beef stock, plus 1/2 cup beef stock for thickening gravy
12 small new potatoes, scrubbed and cut in half
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions
1 pound button mushrooms, cut in half
pinch of sugar
1/2 pound frozen peas
Horseradish Sour Cream (recipe follows)
Toasted Baguette Slices (recipe follows)
Preheat a large dutch oven over medium high heat with the oil and butter.
While the pan is heating, arrange 1/2 cup flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef cubes in a single layer to the hot pan, being careful not to over crowd the pan. You might have to work in batches. Once all of the meat has been browned, remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon to release the tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, salt and pepper to taste, bay leaves and 3 cups beef stock. Bring the mixture to a boil and then reduce the heat to a simmer. Cook uncovered for 2 hours.
After two hours, add the potatoes, carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer uncovered for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas and simmer for 5 minutes. Whisk together remaining beef stock and remaining flour until smooth. Slowly stir the flour mixture into the broth. Simmer and stir occasionally for about 5 minutes until gravy has thickened.
To serve, place in bowls, add a dollop of the Horseradish Sour Cream, garnish with chives. Right before serving, add slice of Toasted Baguette, halfway submerged into the stew.
Horseradish Sour Cream
1 cup sour cream
1 tablespoon prepared horseradish
Stir together and let set in the refrigerator a couple of hours
Slice the baguette, brush with olive oil on both sides. Place under the broiler. After first side is browned, turn over and toast the other side. Remove from broiler and serve.
This will be my last post until after we move, November 26th. Have a wonderful Thanksgiving everyone!