by coffeefoodwritergirl
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my 63 other recipes »
coffeefoodwritergirl's Notes:
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3 pounds
chuck roast – cut into 2” chunks
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2
yellow onions – halved and then quartered
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4
large cloves garlic – crushed
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5
large white rose potatoes – cut into 2” chunks
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2
large turnips – cut into 1” chunks
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2
bottles red wine (good enough to drink)
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1 pound
brown or white mushrooms (halved or quartered depending on size)
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1/2 cup
flour
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1 teaspoon
salt
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1 teaspoon
seasoning salt
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2 teaspoons
fresh ground pepper
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1/4 cup
brandy
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32 ounces
beef stock (home-made or I like Wolfgang Puck’s - organic)
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3
bay leaves
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1 1/2 teaspoon
dried oregano
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2 sprigs
fresh thyme
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1/3 cup
cup e.v. olive oil
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chopped parsley (for garnish)
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Garlic Croutons (for garnish) (see below)
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Mix flour with salt, seasoning salt and pepper. Toss meat in flour to coat completely.
Ask the hotline about this step!Heat 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 the hotline about this step!With 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 the hotline about this step!Meanwhile make garlic croutons.
Ask the hotline about this step!When 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 the hotline about this step!Remove bay leaves and thyme stems. Garnish with Garlic Croutons and parsley and serve. Enjoy!
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2 – 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
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2
cloves garlic – crushed
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sprinkle of salt
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2 tablespoons
good quality e.v. olive oil
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2 tablespoons
unsalted butter
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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 the hotline about this step!Remove from heat and add crushed garlic, stirring to toss and coat.
Ask the hotline about this step!Remove from pan immediately to plate so garlic won’t burn and become bitter.
Ask the hotline about this step!Let cool.
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
