0 Picture
Ingredients
- 1 tbsp extra virgin olive oil
- 1/4 lb good slab bacon, cut into 1/2 inch cubes
- 2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes
- Salt & pepper to taste
- 1 large onion, peeled and chopped
- 3 or 4 thyme sprigs
- 3 bay leaves
- 2 cloves garlic, peeled and lightly crushed
- 1/2 cup chopped fresh parslay leaves, plus more for garnish
- 1 cup good red wine, preferably pinot noir
- 12 small white button mushrooms, trimmed and cut into half or quarters.
- 12 pearl onions, peeled (frozen are OK), optional
- Stock or water if necessary
Details
Preparation
Step 1
Put oil in Dutch oven or casserole that can later be covered; turn heat to medium. Add bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10mins. Remove with a slotted spoon, add meat, and turn heat to medium-high. Cook, turning cubes as they brown and sprinkling them with salt and pepper, until meat is browned and crisp all over, at least 10 mins. Remove with a slotted spoon.
Turn heat to medium and add onions, thyme, bay leaves, garlic and parsley with more salt and pepper. Cook, stirring occasionally, until onion softens about 5mins. Add wine, and let it bubble for a min, then return meat to pan.
Cover and adjust heat so mixture simmers gently for about an hour, then add mushrooms, onions and bacon. Re-cover, and cook until tender, adding a little more liquid if mixture threatens to dry out. Depending on meat, dish could be done in as little as 30mins more, or three times as long. Taste and adjust seasonings, then garnish and serve, or cover and refrigerate for up to 2 days before reheatinmg
Review this recipe