Boy in the Kitchen

In large bowl add stewing beef, wine, brandy and garlic.  Make a bouquet garni by tying together sprigs of parsley, thyme and bay leaf with kitchen twine and add to bowl.  Make a second bouquet garni by placing peppercorns, cloves and allspice berries in cheesecloth and tying closed with kitchen twine, place that in bowl as well. Add salt & pepper to taste, cover and marinade overnight.

The following day remove both bouquet garni and set aside.  Strain marinade from beef and set marinade aside.   Pat beef dry in paper towel (very important as it will not brown if wet). 

Preheat oven to 450 degrees F.

Cut bacon into 1 /2 inch pieces.  In large fireproof casserole simmer bacon in 2 cups water for 10 minutes.  Drain bacon and dry.  

Sauté bacon in 1 tablespoon of the olive oil in the same casserole and heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon. 

 Heat bacon fat in casserole until almost smoking.  . Add beef, a few pieces at a time, and sauté until nicely browned on all sides. When browned remove and add it to the bacon. In the same fat, brown the sliced carrots and onions (not the peal onions). Pour out the excess fat. 

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.

Stir in  3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, marinade, both bouquet garni and bacon pieces. Bring to a simmer on top of the stove. Add cooked carrots and onions to dish.  Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. 

While the beef is cooking, brown braise the pearl onions and saute mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste.  Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. 

When there is about 30 minutes of cooking time left, add pearl onions and mushrooms to casserole.

Some people will drain the beef and vegetables from the sauce when cooking time is done and reduce the sauce stove top, then pour the sauce over the beef.  I find that the sauce reduces and thickens enough in the oven but, if your doesn't you can always incorporate this step.

Phew, you're done!  It was well worth the wait trust me.  Could possibly be one of the best dishes we've ever had in this house...bon appetit!

Serve over mashed potato, buttered noodles or rice and garnish with parsley.

Makes 6 servings