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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gather the rosemary, thyme, bay leaves, and tie together with a strip of the leek. | 2. Place a large Dutch oven over medium heat and drizzle with 1/2 count of oil. | 3. Fry the bacon until crisp and remove to a paper towel. | 4. Brown the beef in batches. Season each batch with salt and pepper (this is a key step). | 5. After the meat is browned, put it all back in the pot. Sprinkle the flour over the meat, then stir to make sure the meat is well-coated and there are no chunks of flour. . | 6. Pour in the Cognac and stir to scrape up the delicious browned bits at the bottom. Cook and stir to evaporate the alcohol. | 7. Pour in the red wine and beef broth, then add the tomato paste and bouquet garni. Stir everything together and bring the pot to a simmer. | 8. Cook until the liquid starts to thicken and is the consistency of a sauce; about 15 minutes. | 9. Cover, reduce heat to low, and simmer for 1 hour. | 10. Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance the acid from the red wine. | 11. Season with salt and pepper. Turn up the heat slightly and simmer 30-45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni and then stir in the butter to finish the sauce. | 12. Crumble the bacon. Shower the bacon and parsley just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil				-	-	-	-
bacon	4	slices		467.04	1.4336	14.1344	44.4528
beef chuck	3 1/2 - 4		cut	0.0	0.0	0.0	0.0
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
purpose flour	1/2	cup		-	-	-	-
cognac	1/4	cup		-	-	-	-
red wine	1			-	-	-	-
beef broth	1	can	low sodium	30.45	0.174	4.959	0.9570000000000001
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
rosemary sprig	1			-	-	-	-
thyme sprig	8			-	-	-	-
bay leaf	2			-	-	-	-
leek	1			54.29	12.5935	1.335	0.267
garlic clove	4		peeled chopped	-	-	-	-
white pearl onion	2	cups	blanched peeled	-	-	-	-
white mushroom	1			6.2369	0.9242	0.8759999999999999	0.0964
sugar	1	pinch		1.1471	0.2869	0.0	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
flat leaf parsley			chopped	-	-	-	-

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