Doskonałe jeśli się nie śpieszysz a masz w ręku kawałek wołowiny, która jest taka sobie. Taka potrawa bardzo uszlachetnia słabe ścierwo. Nie szczędź ziół, wina, ja też czasem wrzucam kilka pieczarek razem z kartoflami.
Ale nie jest to potrawa przyjęciowa, mimo wszystko. Bardzo łatwo sie mnoży na większą ilość (ja jak zwykle mnożę na oko, zależnie od ilości mięsa, którą mam w ręku) i czeka w lodówce do następnego dnia. I następnego..
This dish benefits from sitting overnight in the refrigerator – good idea to prepare it a day ahead.
Serves 2 or 4…
- chunk of bacon 50-60g, cut into small pieces
- 0.5 kg beef-stew meat, cut into 3-4 cm pieces
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1/3 carrot, from the thick end, peeled and diced
- 2 teaspoons flour
- 1 cup red wine
- 1 cup beef stock (nie konieczne, troszkę wody dla zastartowania procesu też działa nieźle)
- Herb packet of 1/2 bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; 1/4 teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth
- 3 or 4 baby onions or 4 (1-inch) pieces of leek
- 4 baby carrots, or the thin ends of larger ones
- 2 or 3 new potatoes
- French bread (optional) – cos trzeba do wysysania co najlepsze, czyli sosu z talerza..Suchy toast tez dziala.
- Brown the bacon in a heavy 3 1/2-to-4 l saucepan.
- When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
- Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper.
- Add the olive oil to the pan, and when it’s hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total.
- Transfer the meat to the bowl of bacon.
- Brown the remaining beef and add to the same bowl.
- Keep the pan over the heat and sauté the onion and carrot until lightly browned, 3 to 4 minutes.
- Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock.
- Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
- Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes.
- Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce.