Special Diets

Beef Stew

• From: Aisle7 Editorial Team

Ingredients

• 3 lbs round steak, cut into 2-inch cubes

• 3 Tbs brandy

• 1 quart quality red wine

• 5 yellow onions, peeled, quartered, and divided

• 2 bay leaves

• 5 whole peppercorns

• 1 sprig thyme

• 1 Tbs vegetable oil

• 3 Tbs butter

• 1/2 lb bacon, chopped

• 2 Tbs flour

• 3 carrots, sliced

• 20 pearl onions

• 3 garlic cloves, peeled

• Grated nutmeg, to taste

• 1 1/2 lbs mushrooms, thickly sliced

• 1 Tbs butter

• 2 Tbs minced parsley

A toothsome take on the mainstay French classic, beef bourguignon.

Directions

• Add brandy, wine, one yellow onion, bay leaves, peppercorns, thyme, and oil to a large bowl. Add beef. Cover and place in refrigerator for 48 hours.
• In heavy-bottomed skillet, heat 3 Tbs butter and add bacon. Sauté bacon until cooked on all sides and remove from skillet (keep bacon for later).
• Drain beef (keep marinade) and add to skillet. Sauté for 10 minutes.
• Sprinkle flour on top of beef and stir.
• Add reserved marinade to a pot and bring to a boil.
• Pour half of boiling marinade over the beef and cook for 30 minutes, uncovered.
• Chop the remaining four onions.
• Add rest of reserved marinade, chopped onions, and bacon to the beef.
• Cover and cook over low heat for 2 ½ to 3 hours.
• Add carrots, pearl onions, garlic, and nutmeg.
• Season to taste and cook for 30 minutes. Let cool.
• Remove bay leaves, peppercorns, and thyme, and cover. Refrigerate overnight.
• The following day, remove the layer of fat and reheat the stew, re-seasoning as needed.
• Add 1 Tbs butter to a medium skillet and warm over low heat. Sauté the mushrooms until browned and add to the stew; cook covered for 10 minutes.
• Sprinkle stew with parsley and serve.