Making this stew now – it’s a labor of love, but worth all the effort.
This recipe first appeared in Bon Appetit in February 1981. I have made it almost every year since, tweaking it along the way. A hearty winter dish, similar to a beouf bourgiunon and extremely company-worthy. A bit more labor-intensive than my previous beef stew post, and definitely for mushroom-lovers. Break out your Dutch oven and cast iron skillet for this dish – it’s well worth the effort.
INGREDIENTS:
6 ounces salt pork, blanched 5 minutes – remove & reserve rind, then cut salt pork cut into 1/4 dice
(or simply use same amount thick cut bacon diced – a time-saver)
2 large sweet onions chopped
5 large shallots chopped
3 cloves garlic chopped (not crushed)
4 lb. lean beef chuck, cut into 1-1/2 cubes
about 3/4 all purpose flour, seasoned with salt & pepper
unsalted butter for browning the beef
1/2 cup Cognac
2-1/2 cups beef stock
2 cups bold red wine divided (Cabernet…
2 large sweet onions chopped
5 large shallots chopped
3 cloves garlic chopped (not crushed)
4 lb. lean beef chuck, cut into 1-1/2 cubes
about 3/4 all purpose flour, seasoned with salt & pepper
unsalted butter for browning the beef
1/2 cup Cognac
2-1/2 cups beef stock
2 cups bold red wine divided (Cabernet…
View original post 279 more words
ronilovescooking 