Ingredients:
Oil as needed
2 1/2 pounds Beef, chuck, cut into 1 inch pieces
Salt to taste
Pepper to taste
1/2 pound onions
6 ounces Carrots, washed, peeled, cut parmentier (1/2 x 1/2 x 1/2)
6 ounces Celery, washed, trimmed, cut parmentier
1 pint tomatoes, canned, crushed
5 cups brown sauce (demi-glace)
Brown Beef Stock as needed
1/2 teaspoon Thyme Leaves, dried
1 Bay Leaf
5 Potatoes, washed, peeled, cut parmentier
4 ounces Mushrooms, cleaned, sliced
3 ounces Peas, frozen
1/3 cup Parsley, fresh, chopped
1. Gather all the ingredients and equipment
2. Heat a thin layer of oil in a braising pan until smoking. Season beef with salt and pepper, and sear the beef until well browned on all sides. Do not crowd the pan
3. Remove the meat and reserve. In same pan, sweat the onions until they are translucent, and then add the carrots and celery. Add the thyme and bay leaf; cook for a minute
4. Add the crushed tomatoes, brown sauce, and brown beef stock. Bring to a boil, and depouilage if necessary
5. Add the meat back to the pan. Then, allow stew to simmer gently until the meat is fork-tender, approximately 1 1/2 hours; depouillage as necessary
6. In the meantime, place the potatoes in a saucepan, and cover with cold, salted water. Bring to a boil, and then turn down to a simmer, and cook until potatoes are almost tender. Strain and shock. When stew is all cooked, add the potatoes and finish cooking them in the stew to allow for flavor absorption
7. Heat an appropriate amount of clarified butter in a sauté pan, and sauté the mushrooms. Add mushrooms to stew
8. Taste and adjust seasoning, if necessary. Just before service sprinkle in parsley
No comments:
Post a Comment