On the eve of my first day of culinary school, I wanted to make something as an ode to my grandmothers who are definitely inspirations for my cooking. I wish I had more time with them so I could learn all of my Nana’s Italian home cooking and my Grandma’s French food and pastries. This is also a classic Julia Child dish and I grew up watching her too, so here’s to them. This is again another one of Rachel Khoo’s dishes, from her “Little Paris Kitchen”.
- 2 lb stewing beef
- 1 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 2 strips of bacon, cut into cubes
- 5-6 shallots (or a bunch of those tiny onions)
- 2 cloves of garlic, smashed flat
- 1 bay leaf
- a few sprigs of thyme
- a sprig of rosemary
- a few cloves
- 2 cups red wine (I used Pinot Noir bc its my fave)
- 1 1/4 cups water
- 1 tbsp tomato paste
- a pinch of sugar
Start by heating the vegetable oil in a dutch oven over high heat. In the mean time, sprinkle and toss the meat with the flour. Here’s half of my meat batch:
Start browning your meat in batches.
Remove all the beef, and add the bacon, scallions, and garlic. Let the bacon brown up for a minute or two, then add in thyme, bay leaf, rosemary, cloves, a few stalks of parsley, and peppercorns.