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A French classic that should have a spot in all meat-friendly kitchens.
Prep Time: 04:00
Cook Time: 02:30
1 large onion, peeled and thinly sliced
1 parsley sprig
1 thyme sprig, leaves removed
1 bay leaf
1 pounds chuck or top round steak, cut into cubes
2 tablespoons cognac or brandy
1 3/4 cups red wine, preferably
2 tablespoons olive oil
1/4 cup butter
2/3 cup bacon, cut into lardons
24 pearl onions
4 cups sliced button mushrooms
1/4 cup all-purpose flour
1 1/4 cups beef stock
1 garlic clove, peeled and smashed
1 bouquet garni*
fresh black pepper
1In a large bowl, place the onion slices, parsley, thyme leaves, bay leaf, brandy, wine, olive, and steak cubes and mix to combine. Cover and let marinate together for at least four hours, stirring occasionally.
2Once meat has marinated, melt the butter in a Dutch oven, then add the bacon and fry over medium-high heat until slightly crisp. Remove the bacon with a slotted spoon and set aside. Add the pearl onions to the casserole and fry until lightly golden on all sides. Add the mushrooms and fry, stirring, for one minute. Remove the onions and mushrooms and set aside.
3Remove the pieces of beef from the marinade and pat dry. Strain the marinade and reserve the liquid. Add the beef to the Dutch oven and brown on all sides. Sprinkle the flour into the pot and cook, stirring, for one minute. Slowly stir in the strained marinade gradually, then add the stock, garlic, and bouquet garni. Add the salt and pepper to taste, cover and simmer gently for two hours.
4After cooking, skim off the fat from the surface of the liquid. Add the bacon, onions, and mushrooms, cover and simmer for 30 minutes or until the beef is tender.
5Discard the bouquet garni, then taste and adjust the seasoning. Transfer to a warmed serving dish and serve immediately.
6*Bouquet garni is equal parts of parsley, thyme, bay leaf, and rosemary tied together with a 4-inch piece of celery (preferably with leaves) using kitchen twine.
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