This is a far cousin of beef Strogonoff and a close one of Beef Bourguignon, but positively worth the effort for ‘one-dish’ elegant situations..
Make this dish a day or two ahead of time and the flavour gets even better. Serve with buttered, boiled potatoes (perfect for mashing into the sauce).
Serves 6 to 8.
- 3 pounds beef stewing meat, cut in 1½-inch pieces
- 1 750-millilitre bottle pinot noir
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 4 cloves of garlic, thinly sliced
- Freshly ground pepper
- 1 bay leaf
- 3 tablespoons olive oil (approximately)
- Salt and freshly ground pepper
- 2 cups chopped onions
- 1 tablespoon chopped garlic
- 1 tablespoon flour
- 3 cups chicken or beef stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 6 parsley stalks
- 1 teaspoon dried thyme sprigs or 6 fresh sprigs
- 2 leek tops, optional (as part of the bouquet garni)
- 2 tablespoons butter
- 4 ounces bacon, diced
- 12 baby onions (pearl or cipolline), blanched and peeled
- 8 ounces mushrooms, halved
Start with marinating:
- Combine wine, onion, carrot, garlic, ground pepper and bay leaf in a bowl.
- Place meat in a dish and cover with marinade, stirring it together.
- Refrigerate for 12 hours. Stir occasionally, if possible.
Then we saute and roast:
- Preheat oven to 325F.
- Remove meat from marinade and pat dry.
- Strain marinade, discarding solids.
- Heat oil in skillet over high heat.
- Add meat cubes in batches, adding more oil if necessary, and brown well on each side. Season with salt and pepper.
- Reserve in ovenproof casserole dish.
- Reduce heat to medium and add onions. (If the pan is too dry add a little more oil).
- Sauté for 2 minutes, stir in garlic, sauté briefly, then add flour and stir together, cooking for a minute or two.
- Add stock, tomato paste and bouquet garni.
- Bring to a boil, stirring constantly.
- Pour sauce over meat and bake for 2 hours or until meat is nearly tender.
- Make garnish by heating butter in skillet over medium heat.
- Add bacon and fry until fat is rendered but meat is not crisp.
- Cut baby onions in half and add to skillet along with mushrooms.
- Sauté together for 2 minutes or until just beginning to soften.
- Season with salt and pepper and reserve.
- Remove bouqet garni from stew.
- Stir in bacon, baby onions and mushrooms.
- Return to oven and cook for another 30 minutes or until meat is fork tender.
- Taste sauce and re season if needed.
Now you can serve it, or let it cool and leave in the fridge till tomorrow. Tomorrow I would allow it to sit on the counter until it reaches room temperature then re-heat it, covered, in the oven. Let us say 325F for some 50 minutes? (until hot..)