"A stew made from whatever ya got."Serves 8 | Prep Time 20 minutes | Cook Time 1 hour
Why I Love This Recipe
This recipe had a big constraint on time and to counteract that we used a crock pot and sacrificed some of the marinating time in order to complete the dish in our constricted amount of time.
Ingredients You'll Need
Garlic Cloves crushed 2
onions sliced 1.5
carrots sliced 1.5
parsley stems 5
carrot stick 4 in
fresh thyme 1 sprig
bay leaf 1
peppercorns, crushed 5
salt to taste
dry red wine, 13 fl oz
beef chuck cut into 2 inch cubes 2 lbs
vegetable oil 1 fl oz
flour 1 tbsp
tomato paste .5 tbsp
tomatos quartered 2
brown stock 1/2 pt
mushrooms quartered .5 lb
unsalted butter .75 fl oz
pearl onions boiled and peeeled
salt and pepper to taste
Combine Garlic, onions, carrots, parsley bouqet garni, peppercorns, salt and wine to make a marinade
Marinate the meat for as long as possible and for our limited time we just left in there until we had the preparations ready for the rest of the dish.
Remove and drain the meat while reserving the marinade
dry the beef and saute it in the oil in a large pot until it is well browned and do it in batches if necessary.
Remove the meat and sprinkle in the flour to make a blond roux and add more butter if necessary.
Stir in the tomato paste and cook for five minutes
Add the reserved marinade, tomatoes and stock and cook in a crock pot as it will be faster for our specific version. We had it cook for thirty minutes.
After that time was up saute mushrooms in the butter a little before hand to add in along the pearl onions and then we cooked in the crockpot for an additional ten minutes.
After the time is up adjust the salt and pepper to taste