Beef Stewed In Red Wine With Pearl Onions And Mushrooms
Posting for zwt6 german/benelux region. This comes from recipehound.com. By everybody eats well in belgium cookbook/ruth van waerebeek 1996
Steps
In a large enameled dutch oven , heat 1 tablespoon of the vegetable oil and 1 tablespoon of the butter over medium heat until hot but not smoking.
Add the bacon and saute over medium heat for 5 minutes.
Add the sliced onion and cook , stirring , until wilted , 3 minutes.
Finally , add the garlic , cook 1 minute longer , and remove from the heat.
Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the foam subside.
Add half the meat and saute until browned on all sides , about 5 minutes.
Transfer the browned meat to the dutch oven and saute the second batch.
In the same skillet , saute the pearl onions and mushrooms until lightly browned , about 5 minutes.
Set aside.
Sprinkle the flour over the meat in the dutch oven and season with salt and pepper.
Stir the meat and flour with a wooden spoon over low heat for 1 minute.
Add the wine , cognac , and bouquet garni.
Bring to a simmer , stirring frequently.
Do not boil.
Even the.
Ingredients
vegetable oil, unsalted butter, thick slab bacon, onion, garlic clove, beef round steak, white pearl onions, white mushrooms, all-purpose flour, salt & freshly ground black pepper, red wine, cognac, fresh thyme, fresh parsley