The crown jewel of French stews, featuring tender beef chunks simmered slowly in rich red wine, aromatics, and beef stock.
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the bacon in a large casserole until crisp. Remove.
Dry the beef cubes, toss them in flour, and them in the hot bacon fat in batches until deeply crusted.
Sauté the carrots and onion in the remaining fat.
Return the beef and bacon to the pot. Pour in the wine and beef stock. Add thyme and bay leaf.
gently on the stovetop or in a 300°F (150°C) oven for 2.5 to 3 hours until the meat is fork-tender.
Sauté mushrooms separately in butter and stir them into the right before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
