Stewed Beef In Red Wine

Recipe Ingredients

2 lbs	908g / 32oz	Beef stew meat - fat
		Trimmed
2 teaspoons	10ml	Safflower oil
1/4 cup	59ml	Brandy
3 cups	711ml	Dry red wine
1 cup	237ml	Defatted beef stock
1 tablespoon	15ml	Tomato paste
2		Garlic - mashed
1/4 teaspoon	1.3ml	Thyme
1		Bay leaf - crushed
12		White boiling onions (small)
3 tablespoons	45ml	Olive oil
1 cup	237ml	Water
1/2 lb	227g / 8oz	Mushrooms
3 tablespoons	45ml	Whole-wheat pastry flour or
		Unbleached white flour
4 cups	640g / 22oz	Cooked basmati rice or egg
		Noodles

Recipe Instructions

1. Cut meat into 1-inch cubes. In a large Dutch oven over medium-high heat, sear beef in 1 teaspoon of the safflower oil until lightly browned on all sides. Pour in brandy and ignite, shaking pan until flames subside. Add wine, stock, tomato paste, garlic, thyme, and bay leaf. Bring to a boil, then lower heat to simmer. Cook, uncovered, until tender (about 20 to 30 minutes). Preheat oven to 200F

2. Peel onions and cut a small X in the top of each to prevent them from falling apart as they cook. In a small skillet over medium-high heat, saute onions in 1 teaspoon of the olive oil. Add the water, cover, and cook for 15 minutes.

3. Drain onions and set aside. In the same pan over medium-high heat, saute mushrooms in the remaining 1 teaspoon safflower oil for 5 minutes. Set aside.

4. Remove beef from sauce and keep warm on a platter in the oven. Bring sauce to a boil and reduce to half its volume by simmering, uncovered, for 10 minutes. Combine together remaining olive oil and flour and drop into boiling sauce by spoonfuls, stirring with a whisk until sauce thickens.

5. Return beef to sauce, and add onions and mushrooms. Heat through and serve over rice.

Source:
the California Culinary Academy

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