by coffeefoodwritergirl
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my 63 recipes »
coffeefoodwritergirl's Notes:
Expand3 pounds chuck roast – cut into 2” chunks Ask a question about this ingredient
2 yellow onions – halved and then quartered Ask a question about this ingredient
4 large cloves garlic – crushed Ask a question about this ingredient
5 large white rose potatoes – cut into 2” chunks Ask a question about this ingredient
2 large turnips – cut into 1” chunks Ask a question about this ingredient
2 bottles red wine (good enough to drink) Ask a question about this ingredient
1 pound brown or white mushrooms (halved or quartered depending on size) Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon seasoning salt Ask a question about this ingredient
2 teaspoons fresh ground pepper Ask a question about this ingredient
1/4 cup brandy Ask a question about this ingredient
32 ounces beef stock (home-made or I like Wolfgang Puck’s - organic) Ask a question about this ingredient
3 bay leaves Ask a question about this ingredient
1 1/2 teaspoon dried oregano Ask a question about this ingredient
2 sprigs fresh thyme Ask a question about this ingredient
1/3 cup cup e.v. olive oil Ask a question about this ingredient
chopped parsley (for garnish) Ask a question about this ingredient
Garlic Croutons (for garnish) (see below) Ask a question about this ingredient
Mix flour with salt, seasoning salt and pepper. Toss meat in flour to coat completely.
Ask a question about this stepHeat olive oil over medium high heat and add coated meat. Toss and cook until lightly golden, stirring frequently and scraping flour off bottom as much as you can (add more oil if needed)– about 20 minutes. Some flour will become very brown and stick to bottom of pan, don’t worry about that – this will come off later with liquid.
Ask a question about this stepWith heat still at medium high -- add brandy. Light on fire. Stand back. When flames die down, add one bottle of wine and stir and scrape flour off of sides and bottom of pan. Add beef stock, potatoes, onions, turnips and all the spices. Taste for salt and pepper and adjust. Bring to boil, reduce heat to medium/medium low and simmer for one hour. Add an additional ½ bottle of wine. Cook for another ½ hour. Add mushrooms and last ½ bottle of wine. Cook for aprox. 3 hours more, or until sauce is thickened. Stirring occasionally.
Ask a question about this stepMeanwhile make garlic croutons.
Ask a question about this stepWhen sauce has thickened stir again completely and press the turnips against the side of the pan to crush them (you will know them because they are much smaller than the potatoes and are slightly translucent). This will help to thicken the sauce more and will give the sauce an earthy slightly sweet flavor (but not overly sweet...)
Ask a question about this stepRemove bay leaves and thyme stems. Garnish with Garlic Croutons and parsley and serve. Enjoy!
Ask a question about this step2 – 5” round day old rustique bread (or whatever day old bread you have on hand – but rustique and sourdough work best) Cut into ¾ inch cubes Ask a question about this ingredient
2 cloves garlic – crushed Ask a question about this ingredient
sprinkle of salt Ask a question about this ingredient
2 tablespoons good quality e.v. olive oil Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
Melt butter and olive oil over medium heat in medium pan. Add bread cubes and a sprinkle of salt and stir and cook until lightly golden.
Ask a question about this stepRemove from heat and add crushed garlic, stirring to toss and coat.
Ask a question about this stepRemove from pan immediately to plate so garlic won’t burn and become bitter.
Ask a question about this stepLet cool.
Ask a question about this step
