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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°. | 2. Cook bacon in an 8-quart Dutch oven over medium heat, stirring occasionally, until browned and crisp, about 20 minutes. | 3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; pour off all but 2 tbs of the rendered fat. | 4. Increase heat to med-high and add the oil to the Dutch oven. | 5. Working in batches, add the beef, season with salt and pepper, and cook, turning occasionally, until the beef is browned on all sides, 5-6 minutes. | 6. Transfer the beef to a plate and set aside. | 7. Add the carrots, onions, and celery and cook, stirring occasionally, until onions are soft and browned, about 7 minutes. | 8. Stir in the tomato paste and garlic and cook for 1 minute. | 9. Return the beef to the pot along with any juices, sprinkle with flour, and stir until the ingredients are well coated with flour. | 10. Add the stock, wine, and bouquet garni. | 11. Cover and transfer to teh oven, and cook until the beef is tender, 2 1/2-3 hours. | 12. Meanwhile, melt 1 tbs butter in a 12-inch skillet over med-high heat. | 13. Add the mushrooms and cook, stirring occasionally, until the mushrooms are soft and golden brown, 10-12 minutes. | 14. Transfer the mushrooms to a bowl and set aside. | 15. Add 1 tbs butter to the skillet along with the pearl onions and 2 tbs water. | 16. Cover partially and cook until the water evaporates and the onions are tender, about 4 minutes. | 17. Uncover and continue cooking onions, stirring occasionally, until browned all over, 2-3 minutes. | 18. Transfer onions to the bowl with the mushrooms and cover to keep warm. | 19. Remove the beef from the oven. | 20. Using a slotted spoon, transfer the beef to a large bowl and cover to keep warm. | 21. Set a fine mesh strainer over a 4-quart saucepan. | 22. Strain the cooking liquid, discarding solids, and bring to a boil over med-high heat; cook until reduced and thick enough to coat the back of a spoon, 10-12 minutes. | 23. Season sauce with salt and pepper. | 24. To serve, divide the reserved beef between 8 serving bowls and pour some sauce over each serving. | 25. Divide the bacon, mushrooms, and pearl onions evenly between the bowls, and garnish with the parsley leaves. | 26. Serve with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
slab bacon	8	ounces	cut cut	201.7333	0.0	44.88	1.1333
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
beef chuck	2 1/2		trimmed boneless cut	1586.6703	3.5133	239.4739	68.7935
kosher salt				201.7333	0.0	44.88	1.1333
black pepper			ground	-	-	-	-
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
yellow onion	1		chopped	-	-	-	-
celery rib	1		chopped	201.7333	0.0	44.88	1.1333
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
garlic clove	3		chopped	201.7333	0.0	44.88	1.1333
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
beef stock veal	2	cups		201.7333	0.0	44.88	1.1333
bodied red wine	1	bottle	full-bodied	201.7333	0.0	44.88	1.1333
bouquet garni	1			201.7333	0.0	44.88	1.1333
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
button mushroom	10	ounces	stemmed quartered	201.7333	0.0	44.88	1.1333
white pearl onion	32		peeled	201.7333	0.0	44.88	1.1333
flat leaf parsley	1/4	cup		201.7333	0.0	44.88	1.1333

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