Provincial French Stew
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 4 h. 40 min.
Ready in
Ingredients
for
6
- Ingredients
- 8 cups chuck steak (cubed)
- ¼ cup vegetable oil
- 2 cloves garlic cloves
- 1 sprig rosemary
- 1 bay leaf
- 3 parsley
- 3 cups Red wine
- ⅛ cup Cognac (or brandy)
- 4 cups shallots (or small onions)
- 3 Tbsps clarified butter
- ½ cup Bacon (diced)
- salt
- Black pepper
- 2 ½ cups button Mushrooms
- 2 Tbsps soft butter
- 2 Tbsps all-purpose flour
- 1 bunch parsley
Preparation steps
1.
Place the beef in a large bowl and sprinkle with 3 tbsp oil. Add the peeled and quartered garlic cloves and the herbs. Pour in the red wine, Cognac or brandy. Cover and leave overnight.
2.
Peel the shallots. Take the meat out of the marinade and drain. Heat the clarified butter in a flameproof casserole and fry the finely diced bacon. Take out and set aside. Then sauté the meat a few pieces at a time. Add the shallots.
3.
Strain the marinade over and add the diced bacon. Season lightly. Cover and cook over a low heat for 3 hours (or 60 minutes in a pressure cooker). 10 minutes before the end of cooking time add the quartered mushrooms. Mash together the butter and flour and whisk gradually into the liquid. Cook for 7-10 minutes until thickened. Serve sprinkled with parsley, with parsley potatoes as an accompaniment.
4.
Potato gratin:
5.
Cook 750 g sliced potatoes in lightly salted water for 5 minutes. Drain. Butter an ovenproof dish and layer the potato slices into it, seasoning between the layers with salt and pepper. Mix together 2-3 tbsp grated cheese with 125 ml each of cream and milk. Pour over the potato slices. Then bake in a preheated oven (180°C | 350F | gas 4) for 40 minutes.
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