This hearty dish has come a long way from its origins in provincial France where it was a staple on many tables. Centuries later, Julia Child would dub this succulent stew: “certainly one of the most delicious beef dishes concocted by man.” We’re sure that Ms. Child would agree that our revamped recipe does this classic due justice.
The slow-roasted dish combines an inexpensive cut of meat, fresh vegetables and red wine to create a hearty, wonderfully seasoned meal that will quickly become one of your more filling “go-to”s. For added flavor, prepare this dish a day in advance to allow the flavors to fully mingle. Not only are you serving up a savory meal, but you’re also bringing years of tradition to your table.
Ingredients
- 1/3 cup flour
- 1 tbsp. Steak & Chop Seasoning
- 2 lbs./1 kg lean bottom round or sirloin, cubed
- 2 tbsp. extra virgin olive oil
- 2 tbsp. unsalted butter
- 2 cups pearl onions
- 8-oz./225 g package mushrooms, quartered
- 2 carrots, peeled and sliced
- 1 cup beef broth
- 1½ cups burgundy wine
- 2 tbsp. Italian parsley, chopped using the Chop ’N Prep Chef
- 1 bay leaf
Instructions
- Preheat oven to 350° F/175° C.
- In medium bowl, combine flour and seasoning. Add beef cubes, seal and shake vigorously to coat.
- Place Chef Series 6-Qt./5.7 L Sauté Pan over medium-high heat. Add olive oil and butter.
- When butter has melted and foam has subsided, add beef to pan in a single layer. Brown beef well, stirring occasionally.
- Add onions, mushrooms and carrots to pan, and cook 3–5 minutes. Add broth, wine, parsley and bay leaf. Bring to a boil, cover and transfer to oven for 1½ hours.
Notes
We suggest serving over warm, wide egg noodles or white or brown rice.
