Daube de Boeuf À la Gasconne (Gascon-Style Beef Stew)

By lorik

Ingredients

• Serves 6-8
• 3 oz. slab bacon, cut into 1⁄2″ matchsticks
• 3 1⁄2 lb. beef chuck, trimmed and cut into 2″ pieces
• Kosher salt and freshly ground pepper, to taste
• 10 cloves garlic, roughly chopped
• 3 medium carrots, cut into 1⁄2″ pieces
• 2 parsnips, peeled and cut into 1⁄2″ pieces
• 1 large yellow onion, cut into 1⁄2″ pieces
• 1 ⁄3 cup armagnac or another brandy
• 2 cups beef stock
• 1 (750-ml.) bottle light-bodied red wine, such as pinot noir
• 3 sprigs parsley
• 3 sprigs thyme
• 2 bay leaves
• 2 sprigs rosemary
• Cheesecloth, for herbs
• 2 oz. roughly chopped dark chocolate
• 3 tbsp. unsalted butter
• 4 oz. porcini or white button mushrooms, trimmed and quartered
• Country bread, for serving (optional)

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Heat bacon in an 8-qt. saucepan over medium-high heat; cook, stirring occasionally, until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Season beef with salt and pepper. Working in batches, cook beef, turning as needed, until browned, 12–14 minutes. Transfer beef to a bowl; set aside. Add garlic, carrots, parsnips, and onion; cook, stirring occasionally, until slightly caramelized, 10–12 minutes. Add armagnac; cook, stirring and scraping up browned bits from bottom of pan, until reduced by half, 1–2 minutes. Add stock, wine, salt, and pepper; boil. Place parsley, thyme, bay leaves, and rosemary on a piece of cheesecloth; tie into a tight package and add to pan. Return beef to pan and reduce heat to medium-low; cook, covered slightly, until beef is very tender, 2–2 1⁄2 hours. Uncover and stir in reserved bacon, plus chocolate, salt, and pepper; cook until chocolate is melted, about 5 minutes more. Keep stew warm.

Melt butter in a 12" skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 4–6 minutes. Season with salt and pepper, and stir into stew. Ladle stew into bowls; serve with bread on the side, if you like.