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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First prepare the bacon: cut off the rind and reserve. | 2. Cut the bacon into lardons about 1/4" thick and 1 1/2" long. | 3. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water. | 4. Drain and dry the lardons and rind and reserve. | 5. Pre-heat the oven to 450°F. | 6. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat. | 7. Saute the lardons for 2 to 3 minutes to brown lightly. | 8. Remove to a side dish with a slotted spoon. | 9. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. | 10. Once browned, remove to the side plate with the bacon. | 11. In the same oil/fat, saute the onion and the carrot until softened. | 12. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. | 13. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. | 14. Set the uncovered casserole in the oven for four minutes. | 15. Toss the contents of the casserole again and return to the hot oven for 4 more minutes. | 16. Now, lower the heat to 325°F and remove the casserole from the oven. | 17. Add the wine and enough stock so that the meat is barely covered. | 18. Add the tomato paste, garlic and herbs and the bacon rind. | 19. Bring to a simmer on the top of the stove. | 20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. | 21. The meat is done when a fork pierces it easily. | 22. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed. | 23. For the onion, if using frozen, make sure they are defrosted and drained. | 24. Heat the butter and oil in a large skillet and add the onions to the skillet. | 25. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart. | 26. Pour in the stock, season to taste, add the herbs, and cover. | 27. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. | 28. Remove the herbs and set the onions aside. | 29. For the mushrooms, heat the butter and oil over high heat in a large skillet. | 30. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. | 31. As soon as they have browned lightly, remove from heat. | 32. To Finish the Stew: | 33. When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan. | 34. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve). | 35. Distribute the mushrooms and onions over the meat. | 36. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface. | 37. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly. | 38. If the sauce is too thick, add a few tablespoons of stock. | 39. If the sauce is too thin, boil it down to reduce to the right consistency. | 40. Taste for seasoning. | 41. Pour the sauce over the meat and vegetables. | 42. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes. | 43. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley. | 44. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator. | 45. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	ounces		709.3043	2.1772	21.4662	67.5115
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
stewing beef	3	lb	cut lean	1210.4027	0.0	269.2806	6.8
carrot	1		peeled sliced	52.48	12.2624	1.1904	0.3072
onion	1		peeled sliced	64.0	14.944	1.76	0.16
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
red wine	3	cups	bodied	136.23	1.9359	0.2868	0.0
beef stock	2 -3	cups	posted unsalted defatted	0.0	0.0	0.0	0.0
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
garlic clove	2		mashed	1210.4027	0.0	269.2806	6.8
thyme	1	sprig	dred	-	-	-	-
bay leaf	1			-	-	-	-
white pearl onion	18 -24		peeled	1210.4027	0.0	269.2806	6.8
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
olive oil	1 1/2	1/2		119.34	0.0	0.0	13.5
beef stock	1/2	cup		0.0	0.0	0.0	0.0
salt pepper			ground	1210.4027	0.0	269.2806	6.8
bay leaf	1			-	-	-	-
thyme	1	sprig		-	-	-	-
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
mushroom	1		quartered	-	-	-	-
butter	2	tablespoons	unsalted	128.25	5.8927	4.0072	10.8
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.