An immortal icon of French culinary mastery, where the robustness of beef melds with the deep, rich earthiness of red wine and aromatic herbs, slowly transformed into an alchemical fusion of taste and warmth.
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Preheat oven to 325°F (160°C).
In a Dutch oven, cook bacon over medium heat, remove and set aside.
Brown beef in batches, remove and set aside.
In the same pot, add butter, onion, and carrots, cook until softened.
Stir in flour, cook for 1 minute , then add tomato paste, cook for another minute.
Add wine and stock, bring to a .
Return beef and bacon, add bouquet garni, cover and place in oven.
Cook for 2 hours , then add mushrooms, cook for another hour.
Adjust seasoning and serve hot.
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
