Stew in Red Wine with Onions and Mushrooms Pt 1|
Beef Stew in Red Wine with Onions and Mushrooms Pt 1
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
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
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,
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 flavor.
Step 4: Braise the onions In the same frying pan you used for the meat,
saut? 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: Saut? 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