- 6
Ingredients
- 1-6 ounce chunk of bacon
- 1-9 to 10 inch casserole 3 inches deep
- 1 tbsp olive oil
- 1 slotted spoon
- 3 pounds lean stewing beef cut into 2-inch cubes
- 1 sliced carrot
- 1 sliced onion
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp flour
- 3 cups Chianti wine
- 2-3 cups beef stock
- 1 tbsp tomato paste
- 2 clove garlic mashed
- 1/2 tsp thyme
- a crumbled bay leaf
- the blanched bacon rind
- 18-24 small white onions (brownbraised in stock)
- 1 pound quarterd fresh mushrooms sauteed in butter
- parsley sprigs
Preparation
Step 1
Remove rind and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inch long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Saute the bacon in the oil over moderate heat 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.
Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sauteeing fat.
Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set the casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn down oven to 325 degrees.
Stir in the wine and enough stock so that meat is barely covered. Add the tomato padte, garlic, herbs and bacon rind. Bring to simmer on top of stove. Then cover casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises.
Serve with pasta or boiled potatoes.