SERVES 6–8
Do not let foreign-sounding names fool you. Here in America we just call this dish beef stew, but your friends will be more impressed when you call it beouf! (Rhymes with “hoof.”) This streamlined version of the meal made famous by Julia Child has a lot of ingredients, but using frozen veggies will cut down on the cost. No matter how you make it, to my mind this is the perfect dish for a small dinner party. This is really one of those meals that just says “Love.” I think it’s the fanciest comfort food that I’ve ever had. Serve with mashed potatoes or buttered, parsleyed potatoes.
1 bay leaf
3 sprigs fresh thyme
3 sprigs parsley
1 tablespoon olive oil
1/2 small yellow onion, or 1 shallot, chopped
1/4 pound thick-cut bacon, diced
11/2 pounds stewing beef, cut into 11/2-inch cubes
1/4 cup all-purpose flour
11/2 cups beef stock
11/4 cups red wine
1/2 cup sliced mushrooms
1 cup chopped carrots
1 cup pearl onions
1 cup peas
Salt and pepper to taste
Tie together the bay leaf, thyme, and parsley to make a bouquet garni. Set aside. If you opt to use dried herbs, use a teaspoon each of parsley and thyme.
In a Dutch oven, heat the olive oil over medium heat. Add onion (or shallot) and bacon and cook until slightly browned. Remove from the pan and set aside, reserving the fat in the Dutch oven.
Toss the beef in the flour and cook in pan until browned. Don’t overcrowd the pan. You may need to brown the beef in two or three batches.
Meanwhile, in a small saucepan, heat the stock until just under a boil.
Deglaze the Dutch oven with red wine, scraping the bottom of the pan as you pour. Add hot stock, bouquet garni, mushrooms, carrots, reserved bacon and sautéed onion, pearl onions, and peas. Cover and simmer gently for 2 to 21/2 hours.
When you see packaged stew meat at the supermarket, chances are you’re paying extra for the convenience. Save some dough by asking the butcher for chuck roast and cut it into cubes yourself. Whatever you don’t use, throw in the freezer for next time.