How to make beef stew.
- 10 servings
boneless, cut into 1-inch pieces
salt & pepper
chopped, well rinsed - use white part & 1 inch of the green
peeled & cut into 1½ inch julienne
peeled and cut into pieces
red currant jelly
red or white
sliced - wild if available
red new potatoes
fresh flat leaf parsley
Cook the bacon in a large saute pan until the fat is rendered. Remove the bacon and transfer to a large heavy bottomed pot with a tight fitting lid. (approximately 5-6 quarts)
Saute the beef in the same pan until all sides are browned. don't crowd the beef or it will steam the meat and not brown properly, so cook it in batches if necessary.
Season with a little salt and pepper. When finished, transfer to your large cooking pot.
Add the onions, leeks, carrots, and turnips to the saute pan, add sugar and cook over medium-high heat for approximately 8 minutes. Remove the vegetables and reserve in a large bowl.
Add the butter to the saute pan and saute the mushrooms over medium high heat for approximately 10 minutes. Transfer to the reserved vegetables.
Add the wine to deglaze the saute pan. Be careful when doing this.
Add the beef stock and whisk in the red currant jam, tomato paste, ½ the chopped parsley and rosemary. Cook for a couple of minutes.
Add to the pot with the meat and bacon.
Add the poatoes and garlic to the meat, bacon and cooking liquid. Bring to a boil, cover and simmer for 45 minutes.
Serve using the remaining parsley for garnish.
This is incredible with some French bread and a bottle of Burgundy wine especially on one of these cold nights.