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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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A hearty dinner that is impressive for company or family. Very beautiful looking! Takes a little time to make but worth it! I love to serve this with hot buttered egg noodles and hot crusty bread. A light salad and some red wine. Great for winter! This comes from my MIL! Ingredients:
1 1/2-2 lbs stewing beef |
2 small onions, sliced |
8 -10 small white pearl onions, peeled |
2 garlic cloves, peeled and crushed |
1/2 cup cooked bacon, crumbled |
1 -2 tablespoon flour |
3 tablespoons butter, plus |
1 tablespoon butter |
1/2 cup sliced mushrooms (optional) |
3 -4 cups red wine, beaujolais |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 bay leaves |
2 sprigs fresh thyme |
4 sprigs fresh parsley, all tied up in |
1 piece cheesecloth |
Directions:
1. In large soup pot brown beef and the 2 sm onions that have been sliced quickly in 3 tblsp of butter over med high heat.
2. Add flour and mix together well for 1 to 2 minutes.
3. Add crushed garlic and pour in sufficient wine to cover.
4. Reduce heat to med low.
5. In another pan, cook bacon in one tblsp of butter, drain.
6. Add to stew pan with bouquet garni.
7. Add 1/4 tsp of salt.
8. Add 1/4 tsp of pepper.
9. Cover and cook gently for 2 hrs over low heat.
10. THIS NEXT STEP IS IMPORTANT FOR PRESENTATION:.
11. Remove meat and pass sauce through a fine sieve lined with chesecloth.
12. Return sauce and meat to pot. Add baby onions and cook for 15 min over med low heat. Add sliced mushrooms and cook for another 10 min over low heat.
13. Serve in a large Urn and sprinkle with fresh parsley before serving.
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