Beef stew in red wine with onions and mushrooms pt 1
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Beef stew in red wine with onions and mushrooms pt 1
  Beef    Wine    Mushrooms    Stews  
Last updated 6/12/2012 1:08:05 AM. Recipe ID 34405. Report a problem with this recipe.
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      Title: Beef stew in red wine with onions and mushrooms pt 1
 Categories: Beef, Stews
      Yield: 6 Servings
      2 lb Stew Meat; In 1 1/ 2- 2"
    1/2    Carrots; Sliced
  3 1/2 c  Red Wine Or Beef Stock Or
           -Broth; (Or A Mixture)
  1 1/3 c  Tomatoes (1 Whole Unpeeled
           -Tomato); Cored And Chopped,
           -Plus Drained, Canned,
           -Italian Plum Tomatoes
      2    Bay Leaves; Imported
    3/4 ts Dried Thyme
      2 lg Garlic Cloves; Unpeeled,
     16    Boiling Onions; Peeled
      2 ts Butter
      2 c  Fresh Mushrooms; Trimmed,
           -Cleaned, And Quartered Or
      1 ts Scallion Or Shallot; Chopped
           Freshly ground pepper
           Butter And Flour; For
           -Thickening Sauce
  Cookware: 2 heavy frying pans, 1 with a cover; 3-quart flame-proof
  casserole with cover; Wooden spoon; Colander; Saucepan; Degreasing
  pitcher; Rubber spatula; Whisk
  Directions: Step 1: Brown the meat about 5 minutes Dry the meat
  thoroughly with paper towels (damp meat won't brown). Film the frying
  pan with oil and set over moderately high heat. When oil is very hot,
  but not smoking, brown as many pieces of meat as will fit in 1 layer
  without crowding. Turn the cubes frequently to brown all sides; as
  they are cooked, transfer them to the casserole.
  Step 2: Assemble meat and vegetables Skim all but about a spoonful of
  fat out of the frying pan (if it is burned, discard all and add fresh
  oil); add the sliced carrots, stirring and tossing for 3 to 4 minutes
  to brown lightly before scraping them out and placing over the beef
  in the casserole. Pour a few tablespoons of the wine into the frying
  pan, and scrape up any coagulated juices with a wooden spoon; pour
  into the casserole. Fold in the tomatoes, half the bay leaves, thyme,
  and salt to taste. Next, add the garlic and enough wine almost to
  cover the beef. Stir to blend ingredients.
  Ahead of time: The stew may be assembled a day in advance; cover when
  cool, and refrigerate.
  Step 3: Stew the beef and vegetables 2 1/2 to 3 hours or more Bring
  to a simmer on top of the stove. Cook, turning and basting the meat
  several times until fork-tender.
  Timing note: Most beef stews take 2 1/2 to 3 hours, but can take
  longer, depending on meat quality. It is smart to cook a stew an hour
  or more ahead of when you plan to serve; the wait always improves
  Step 4: Braise the onions In the same frying pan you used for the
  meat, sauté the peeled onions in a little cooking oil, swirling the
  pan to turn them. They will not brown evenly, but will take on some
  color. Then add enough red wine to come halfway up the pan. Salt to
  taste and add the remaining bay leaf. Cover and simmer slowly for 25
  to 30 minutes, until the onions are tender when pierced but still
  hold their shape. Set them aside.
  Step 5: Sauté the mushrooms Put the butter in the second frying pan
  and set it over high heat. When the butter foam begins to subside,
  toss in the mushrooms (make sure mushrooms are dry). Toss frequently,
  swirling the pan by its handle, for several minutes, while the
  mushrooms absorb the butter. In a minute or two it will reappear on
  their surface. Toss with the chopped shallot or scallion for a
  moment. Add a sprinkling of salt to taste and a few grinds of pepper.
  Set mushrooms aside.
  Step 6: Finish the stew Pour the contents of the casserole into a
  colander set over a saucepan. Wash out the casserole and return the
  pieces of beef to it. Press juices from the rest of the food in the
  colander into the saucepan. With a degreasing pitcher (or spoon),
  remove any fat from the juices. Taste them carefully and boil rapidly
  if you want to intensify the flavor, but don't boil away more than a
  small portion of it. Discard the residue in the colander.
  Step 7: Thicken the sauce For each cup of juices you have, mash 1
  tablespoon of butter with 1 tablespoon of flour in a small bowl.
  Using a rubber spatula, make a smooth paste. Whisk the butter-flour
  paste into the juices in the saucepan. When it is thoroughly
  incorporated, bring the mixture briefly to a boil and let the sauce
  thicken. If it is not thick enough, repeat the process, mixing
  another small portion (1 tablespoon each) of butter and flour.
  continued in part 2

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Recipe ID 34405 (Apr 03, 2005)

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