- (2 pounds) Boneless Stew
Ingredients: 6 servings
2 pounds beef shoulder or neck, cut into 1 1/2-inch pieces 1 cup of red Burgunday
Salt and freshly ground black pepper 6 carrots, cut into 1-inch pieces
1/4 cup olive oil 1 clove garlic
4 onions, thinly sliced 1 bouquet garni*
2 tablespoons all-purpose flour (optional)
A little chopped flat-leaf parsley
Stage One: Season the meat with salt and pepper. In a Dutch oven, heat the oil over high heat until it is almost smoking. Sear the meat a little at a time, removing it and setting it aside as it finishes. Add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes). Opt: Sprinkle the flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally. Add the red wine. Scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.
Stage Two: Return the meat to the pot and add the carrots, garlic and bouquet garni.* Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one-third -- a ratio of 3 parts liquid to 2 parts meat. You want plenty of liquid even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).
Check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or scorching. Skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni*, add the chopped parsley to the pot, and serve. Delicious as is or served with boiled or roasted potatoes/other root vegetables.
*bouquet garni: a tied bundle of herbs, usually thyme, bay leaf and parsley.