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A rich, classic French beef stew made with tender chunks of beef braised in a flavorful red wine and beef stock broth. This version utilizes traditional techniques like marinating the beef overnight and finishing with a beurre manié for a luxurious, velvety sauce.
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Marinate beef with wine, brandy, and aromatics for 12-24 hours. → Sear dried beef cubes and braise in the reduced marinade and beef stock for 2+ hours. → Sauté pork lardons, pearl onions, and mushrooms separately. → Remove beef, add vegetables/pork to liquid, and thicken with beurre manié. → Finish with butter and lemon, then return beef to the sauce.
Marinate beef with wine, brandy, and aromatics for 12-24 hours. → Sear dried beef cubes and braise in the reduced marinade and beef stock for 2+ hours. → Sauté pork lardons, pearl onions, and mushrooms separately. → Remove beef, add vegetables/pork to liquid, and thicken with beurre manié. → Finish with butter and lemon, then return beef to the sauce.
A rich, classic French beef stew made with tender chunks of beef braised in a flavorful red wine and beef stock broth. This version utilizes traditional techniques like marinating the beef overnight and finishing with a beurre manié for a luxurious, velvety sauce.
Cut the 3lb chuck roast into 3-4 ounce pieces (roughly 2 to 2.5-inch cubes) and place them in a large container.
Prepare marinade aromatics: slice 1 shallot, 1 leek, 2 ribs of celery, 2 carrots, and smash 4 garlic cloves. Add them to the beef container.
Add fresh thyme, parsley, 1 bay leaf, peppercorns, cloves, salt, a bottle of Pinot Noir, and 3-4 tbsp of brandy. Submerge everything and marinate in the fridge for 12-24 hours.
Remove beef from the marinade and pat completely dry with paper towels.
Strain the marinade liquid and vegetables into a pot. Boil for 15-20 minutes over medium heat to reduce and concentrate flavors. Skim off any foam/impurities from the top.
Patting the beef dry is crucial for getting a proper sear and crust.
Skimming the 'scum' from the boiling marinade creates a cleaner, clearer final sauce.
Using a beurre manié (kneaded butter and flour) at the end provides a richer, glossier finish than a standard flour slurry.
The dish is best served with creamy mashed potatoes, buttered pasta, or crusty French bread.
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