A classic French stew with the use of typical red wine to marinate and tenderize the beef… time consuming but delicious!
Ingredients (for 2)
- 2 steaks beef chuck (about 300 gr. or 11 oz.)
- 2 cups fresh champignon mushrooms
- 1 cup red wine
- 1 cup parsnips
- 1 cup beef stock
- 4 slices of bacon
- 2 carrots
- 1 tbsp brandy
- 1 garlic clove
- 1 onion
- 1 tbsp bay leaves
- 1 tsp thyme
- 1 tbsp rosemary
- 1 tbsp parsley
- 4 tbsp wheat flour
- 2 tbsp olive oil
- salt & black pepper
Directions
- Chop meat in 2 inches (about 5 cm) cubes
- Thinly cut fresh parsley, garlic, rosemary, thyme and bay leaves, and mix in a large bowl with salt and black pepper
- Add to the bowl the meat cubes, red wine, brandy and ½ of the olive oil
- Cover and let marinate in the fridge for 1 hour
- Peel and coarsely chop carrots, parsnips and celery
- Wash and clean mushrooms, removing any black dots from the stems
- Peel and wash onions (use baby onions if available)
- When ready to cook, heat remaining olive oil in a large and deep Dutch oven over high heat
- Add bacon slices and cook until crispy (4-5 minutes)
- Remove with a slotted spoon to a plate
- Remove beef from the bowl, drain well and add it to the skillet
- Cook at high heat until browned on all sides (about 3-4 minutes per side); reserve to the plate with the bacon
- Add the carrots and parsnips to the skillet and sauté over medium heat for 4 minutes
- Stir in wheat flour and the reserved marinade, and cook for 3 minutes more
- Return the beef cubes and bacon, pouring all juices into the pot
- Add onions, chopped mushrooms and beef stock
- Cover the pan with a lid and simmer for 2 hours, stirring from time to time
Best Served With
Toasted traditional bread
Tips from the Chef
- You should use a good quality Pinot Noir wine, ideally from France’s Burgundy region, for best results
Cambooza 