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 Comment:
This traditional French dish is the perfect meal for a cold, wet
Louisiana day. It can definitely be made ahead of time and doesn't
require a lot of attention once it's simmering. Normally, it would
only contain beef, but we've added pork for an extra layer of flavor.
Ingredients:
- 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 2 pounds pork Boston Butt roast, trimmed and cut into 1-inch
cubes
- ¼ pound thick cut bacon, cut into ½-inch pieces
- ¼ cup olive oil
- ½ cup flour
- 12 pearl onions, peeled
- 2 cups peeled baby carrots
- 2 cups celery, sliced ½ inch thick
- ¼ cup slivered garlic
- 2 cups whole button mushrooms
- ½ cup brandy
- 2 cups dry red wine (preferably Burgundy)
- 4 cups low-sodium canned beef broth
- 1½ tsp tomato paste
- 2 bay leaves
- 4 sprigs thyme
- ¼ cup chopped parsley
- 1 tbsp chopped thyme
- salt and black pepper
Method:
Season beef and pork well with salt and black pepper. Dredge in
flour, shaking off excess. In a heavy Dutch oven over medium heat,
sauté bacon in olive oil until lightly browned and beginning
to crisp. Remove from pot and set on paper towels. Brown meat well
in bacon fat in batches, being careful not to burn. When all meat
is browned, add onions, carrots, celery, garlic and mushrooms. Cook
8-10 minutes or until vegetables are caramelized. Deglaze with brandy,
scraping all brown bits from bottom of pan. Add wine, broth, tomato
paste, bay leaves, sprigs of thyme and reserved chopped bacon and
bring to a boil. Reduce heat to simmer, cover and cook slowly for
2½-3 hours, or until meat is very tender. Add chopped parsley
and thyme and adjust seasoning with salt and black pepper. Serve
hot with crusty French bread.
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