This is a quick version of the French Classic. If using a more tender cut such as filet or sirloin tip, you can cut the cooking time in half. Remember the tougher cuts will give your soups and stews more flavour.
Serves 4
2 – 2 1/2 pounds/900-1350g beef chuck, cut into 1 inch/2.5cm pieces
1 tablespoon 15ml olive oil
4 pieces thick cut bacon cut into 1/4 inch/6mm pieces (substitute turkey bacon)
1/2 cup/118ml cornstarch
1/2 teaspoon/2ml salt
1/2 teaspoon/2ml pepper
1 pound/450g carrots, sliced on the diagonal in 1 inch/2.5cm pieces
2 yellow onions cut into 1 inch/2/5cm pieces or 8 ounce/225g pearl onions
1 pound/450g button mushrooms or baby bellas
2 cloves garlic, minced
1/2 cup/125ml cognac or brandy
1 1/2 cups/375ml dry red wine
1 cup/250ml beef stock
1 tablespoon/15ml tomato paste
1/2 teaspoon/2ml dry thyme or 1 teaspoon/5ml fresh
2-4 tablespoons/30-60ml unsalted butter
2-4 tablespoons/30-60ml potato flour
Heat olive oil in heavy bottom Dutch oven and cook bacon until crisp (8-10 minutes). Mix cornstarch, salt and pepper together in a large plate or sealable plastic bag. Coat the beef in the mixture and shake off excess. Remove bacon from Dutch oven and place in a bowl. Brown the beef in the olive oil/bacon fat mixture on all sides. (This may have to be in batches. Do not overcrowd the pot or the beef will steam rather than brown.) Remove beef to the bowl with bacon. Add carrots and onions to the Dutch oven and sauté until onions are lightly browned (8-10 minutes). Add mushrooms and garlic and cook for 1 more minute. Remove pan from heat. Pour in cognac. Light with a match, making sure to stand back. Let the alcohol burn off. Add the beef and bacon back into the pot. Mix wine with tomato paste and thyme. Pour into meat/vegetable mixture. Add enough stock to just cover the meat and vegetables. Simmer for 60-75 minutes. Mix butter with remaining flour. Stir in a little at a time until smooth and thickened to a stew consistency.
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