I love this recipe. It comes from The New Basics Cookbook by Julee Rosso and Sheila Lukins, authors of The Silver Palate Cookbook, http://shop.silverpalate.com/.
I think the secret to this recipe is my 20lb cast iron yellow Calphalon dutch oven. Thank you Judy, (my sister in law) for carrying it home in your suitcase from Naples Florida, I think of you every time I make this recipe!
My Calphalon Enamel Cast Iron 5 Quart Dutch Oven in custard yellow.
This recipe serves 6
- ½ pound bacon, diced
- 31/2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups of burgundy wine
- 3 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh rosemary leaves
- 4 large carrots, peeled and cut into 1~1/2 inch pieces
- 2 cups of white pearl onions
- 8 ounces fresh chanterelles or other wild mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon red currant jelly
- 2 tablespoons chopped fresh Italian flat leafed parsley
- Preheat the oven to 350 degrees.
- In an ovenproof casserole or dutch oven sauté the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
- Pour off all but 2 tablespoons of the bacon drippings. Sauté the beef in the bacon fat in small batches, until browned on all sides.
- Return all of the beef to the pan and add the onions. Sprinkle the beef and onion mixture with salt, pepper and the flour. Stir to combine well and cook over high heat until the flour is no longer white or dry looking, about 5 minutes
- Add the wine, the beef stock, the tomato paste, the bacon and rosemary. Loosen any bits of food from the bottom and sides of the pot and bring the mixture to a boil. Cover and place in the oven to cook until the meat is tender, about two hours.
- To prepare the vegetables, bring a small pot of water to a boil and drop in the carrots, boil until tender for 5 to 7 minutes, drain and rinse under cold water. Reserve.
- If you are using frozen pearl onions you just need to defrost them, if you are using fresh pearl onions make a small X in the root end of each pearl onion, fop into boiling water and cook for 5 minutes, drain and rinse under cold water. Reserve.
- Slice the mushrooms, and cook in about 1 to 2 Tbsp of melted butter, sauté over medium heat for 10 minutes.
- When the meat is cooked, add the carrots, onions, mushrooms and currant jelly.
- Put back in the oven and heat through about 10 minutes.
- Serve garnished with fresh parsley.