Ingredients
- boneless roast beef, 3-4 lbs, cut into 1-1/2" pieces
- carrots
- medium onion
- pearl onions
- crimini mushrooms, 1 cup sliced
- butter, 2tbsp.
- flour, 4 tbsp.
- tomato paste, 3 tbsp.
- fist of garlic
- rosemary, 2 sprigs
- sage, 3 sprigs
- beef broth, 3 cups
- red wine, 2 cups
- salt and pepper
- lardons or bacon, 4 strips
Preparation
Step 1
Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
Saute lardons or bacon in olive oil. Take lardons out and oil but 2 tbsp. Save rest of oil. Brown chunks of beef in the oil. Using slotted spoon, take beef out and place in bowl.
Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth.
Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
In a separate pan, saute the pearl onions in water, butter, sugar, and salt and pepper. Add the mushrooms. Cook for 10 minutes and remove from pan.
Add pearl onions and mushrooms mixture to the beef towards the end of the cooking time.
Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.
Add beurre maneure to thicken the sauce. Add wide noodles and parsley at the end.
For the buerre maneure:
- Add equal parts of butter and flour, 2 tbsp. each. Mix. Add 1-2 tbsp. of beef sauce and mix. Add to pot to thicken the sauce.