Disclaimer: This recipe was taken from the French Chef series of TV episodes (in fact, I think this was the series premier). As such, it is written in complete chicken scratch. If there are any questions, feel free to contact the author of this post.
- 2lbs Chuck, dried in towel and chunked
- 3 c red wine
- 2 c beef stock
- 1 tbsp Tomato paste
- 1 bay leaf
- 1/2 tsp thyme
- 1 garlic clove
- onions
- 1 container mushrooms
- Sauté meat in oil until just browned, move to casserole over medium heat, remove loose fat from pan and deglaze with wine. Add wine to casserole, add broth. Add seasonings and minced garlic to casserole. When at simmer, put in 325 oven 3-4 hrs. (Check on beef after 2 hours or so to make sure the liquids haven’t completely dried up!)
- Meanwhile, peel onions, shave off ends, pierce root tip (especially if they’re the smaller pearl variety). Cook in pan with water at half-cover. Add butter and cover over slow simmer for 25 minutes or until tender.
- Quarter mushrooms with stems. Heat oil and butter in pan over medium heat until butter stops foaming. Add mushrooms and toss to coat, sauté until just golden brown.
- Remove casserole from oven, drain to retain sauce and skim fat. Create paste with 1tbsp flour and butter per cup of sauce. Whisk paste into sauce off heat, and return to just boiled. Add mushrooms and onions to stew, pour thickened sauce over stew. Serve, or let cool completely before storing for later!
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