Beef Stew (French La Daube de Boef with Press WIne)

By Drjt

Ingredients

• 2 1/2 • 2 1/2 pounds beef cheeks (chuck, shoulder, short ribs, brisket, shank or rump are good substitutions)
• 1 • 1 bottle red press wine (or dry red wine)
• 1 • 1 onion, cut in half
• 1 • 1 bay leaf
• 1 • 1 thyme sprig
• 1 • 1 parsley sprig
• 5 • 5 peppercorns
• • Vegetable oil
• 5 • 5 shallots, thinly sliced
• 1 • 1 tablespoon cornstarch
• 3 • 3 pounds carrots, sliced into thin rounds
• 1/2 • 1/2 pound button mushrooms, thinly sliced
• 1/2 • 1/2 pound slab bacon, cut into lardons 1/4-inch thick
• • Salt and pepper

Details

Servings 6
Adapted from winespectator.com

Preparation

Step 1

1. The day before serving, cut the beef into 2-inch chunks. Place in a large, non-reactive bowl with the onion, bay leaf, thyme, parsley and peppercorns and cover with wine. Cover, and leave in the refrigerator to marinate overnight.
2. Drain the meat, reserving the marinade liquid. Pat the cubes of beef dry with paper towels. In a large heavy saucepan, heat two tablespoons of oil on medium high heat. Add the meat. This will release a good deal of liquid. Wait a few minutes, then remove the meat with a skimmer and pour the juices into the reserved marinade. Return the pan to the heat, add two more tablespoons of oil. Sear the beef cubes until brown on each side and season with salt and pepper. Remove the meat again and set to the side.
3. Heat one tablespoon of oil in the pan, then add the shallots and sauté them until transluscent. Sprinkle the cornstarch over the cooking shallots and stir for a few minutes then add the reserved marinade.
4. When the marinade begins to boil, turn the heat down to a simmer. Add the carrots, mushrooms, lardons and reserved meat. Cover the pan and simmer over medium heat for at least an hour. Adjust seasonings and serve warm.