Stew, Beef Bourguignon

• porcje: 6
• całkowity czas: 5 Hours 15 Minutes

Składniki

▪ 3½ lb (1½ kg) beef chuck, lg chunks

▪ salt ▪ 30 g (2 Tbsp) olive oil

▪ 750 ml (3 c) dry red wine

▪ 300 g (2 med) onions, rough chop

▪ 300 g (2) carrots, rough chop

▪ 150 g (2 stalks) celery, rough chop

▪ 1 head garlic, halved

▪ 4–5 sprigs thyme

▪ 2 bay leaves

▪ 900 g (3¾ c) beef stock

▪ 4 packs gelatin

▪ 15 g (1 Tbsp) tomato paste

▪ 20 g (1 Tbsp) BTB beef base

▪ 25 g (2 Tbsp) olive oil (for mushrooms)

▪ 275 g (10 oz) cremini mushrooms, quartered

▪ 300 g (2 med) carrots, sliced (for finish)

▪ 200 g pearl onions

▪ mashed potatoes for serving

Wskazówki

1. Broil beef 15 min ’til browned.

2. In Dutch oven add wine + onion, carrot, celery, garlic, thyme, bay; boil then simmer 15 min ’til reduced ¾.

3. Stir gelatin into stock; add to pot w/ tomato paste, BTB, beef + fond. Tuck cheesecloth around beef.

4. Bake 300 °F 2½–3 h ’til tender. Cool & chill overnight.

5. Next day skim fat, strain liquid, reduce 30–45 min ’til glossy.

6. Sauté mushrooms 7–8 min in oil + salt. Add fresh carrots to sauce 15 min, then mushrooms & beef; reduce 10 min more ’til glazey.

7. Serve beef + sauce over mashed potatoes.