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15 lines
2.0 KiB
Plaintext
15 lines
2.0 KiB
Plaintext
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Season @beef{3%pounds} chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry with 2 teaspoons @salt{2%teaspoons} and 1/2 teaspoon @pepper{1/2%teaspoon}. Set aside for at least ~{30%minutes} at room temperature, or chill in the refrigerator for up to 24 hours.
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In a large #Dutch oven or heavy-bottomed pot{} with a tightfitting lid, cook @lardons{5%ounces} over medium-low heat until fat is rendered and lardons are browned and crisp, about ~{10%to%15%minutes}. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
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Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to ~{15%minutes}; transfer pieces to a plate as they brown. Repeat with remaining beef. Reduce heat, if necessary, to prevent burning.
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Stir in @onion{1}, @carrot{1%large} and remaining 1/4 teaspoon salt and cook until soft, about ~{10%minutes}, stirring occasionally. Stir in @garlic{2%cloves} and @tomato paste{1%teaspoon}, and cook for ~{1%minute}. Stir in @all-purpose flour{2%tablespoons}, cook for ~{1%minute}, then add @wine{1%750-milliliter bottle of red wine}, @bay leaf{1} and @thyme{1%sprig}, scraping up brown bits at bottom of pot.
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Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about ~{1%1/2%hours}, turning meat halfway through.
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Meanwhile, in a large #skillet{} set over high heat, combine @pearl onions{8%ounces}, @cremini mushrooms{8%ounces}, 1/4 cup @water{1/4%cup}, the @olive oil{1%tablespoon} and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for ~{15%minutes}. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to ~{7%minutes}.
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To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
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