by morisseau
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my 2 recipes »
1/2 pound highest quality bacon, diced Ask a question about this ingredient
2 pounds yellow onions, sliced 1/4 thick Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 teaspoon brown sugar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
1 salt Ask a question about this ingredient
1 pinch pepper Ask a question about this ingredient
3 pounds beef chuck roast, cubed Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
2 cups beef stock Ask a question about this ingredient
2 cups red wine Ask a question about this ingredient
3 ounces tomato paste Ask a question about this ingredient
2 tablespoons minced garlic Ask a question about this ingredient
1 8 oz can tomato sauce Ask a question about this ingredient
3 large carrots, chopped to 1/4" Ask a question about this ingredient
4 stalks celery, chopped to 1/4" Ask a question about this ingredient
Heat a large dutch oven on medium low heat, cook bacon until pliant, but just short of crispy. Transfer bacon to paper towels to cool (do not discard bacon grease). Increase heat to medium high.
Ask a question about this stepAdd butter to bacon grease and combine (you should have about 2-3 tablespoons of fat). Stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften (2-3 minutes). Reduce heat to medium and cook, stirring frequently (almost constantly), until onions are browned and slightly sticky, about 40 minutes longer. Remove onions from pan, stir in 1 tablespoon water. Let cool.
Ask a question about this stepAdd the cubed beef, flour, salt and pepper to a large bowl (or ziplock back) and toss to coat evenly. Increase heat to medium high, add oil, and brown cubed beef in batches, without crowding, adding additional oil as necessary to prevent smoke. Transfer browned beef to plate. Cook garlic until fragrant, stirring constantly for 30 seconds. Add tomato paste, cook 1-2 minutes longer.Add wine to deglaze bottom of pan. Scrape bottom of pan to loosen browned beef. Return beef (and accumulated juices) and bacon to dutch oven; add 1 cup of beef broth & water to cover and bring to a boil. Reduce heat to low and simmer, covered, 45 minutes.
Ask a question about this stepPuree caramelized onions & tomato sauce with a stick blender; add to pot. Add potatoes, celery, carrots, remaining stock, and water to make desired consistency. Cover and simmer 75 minutes more. Serve with biscuits or hearty bread & butter.
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:-) great name! Sounds mighty tasty, too