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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Got to have a bottle of chianti with it and some good Italian bread. Ingredients:
olive oil |
1/2 pound bacon, diced |
2 1/2 pounds beef chuck, cut into 1-inch cubes |
1 pound carrots, sliced thickly on the bias |
1 yellow onion, sliced |
1 red onion, sliced |
4 cloves garlic, chopped |
1/2 cup brandy |
1 bottle dry red wine |
1 14 1/2-ounce can beef broth |
1 t. tomato paste |
1 t. chopped fresh rosemary (or thyme or sage) |
3 t. butter |
3 t. flour |
Directions:
1. Preheat the oven to 250 degrees.
2. Heat a teaspoon or 2 of olive oil in the biggest skillet (with a lid) you’ve got or in a Dutch oven. Brown the bacon until it’s done, but not crispy. Remove the bacon, but leave the fat; return to medium-high heat.
3. Add the cubes of beef in batches, making sure not to overcrowd the pan. Turn the pieces quickly to brown the meat on all sides; remove to the plate with the bacon.
4. When all the meat is seared, add the carrots and onions to the pan and cook for about 12-15 minutes, until the onions are golden brown. Add the garlic, and cook for another few minutes. Season with plenty of Kosher salt and cracked pepper. Now comes the fun part. Have the half cup of brandy and a match or lighter. Add the brandy, and light it on fire, standing away from the stove. It will burn off in less than a minute, but it’s fun to watch!
5. Stir in the beef and bacon pieces, and pour in the wine. Stir and season with salt and pepper. Add the beef broth; make sure that the meat is sufficiently covered. Stir in the tomato paste and rosemary. Bring the mixture to a boil, then pop it into the oven to cook for about an hour.
6. Remove the pan from the oven and return to the stove top. Mash the butter and flour into a paste, and stir into the stew to thicken. Bring it to a boil; reduce and simmer for about 10-15 minutes. To serve, layer thick slices of crusty bread, rubbed with cut garlic, into bowls; ladle the stew on
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