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.
Preheat your oven to 300F. Crack open that wine bottle. Take a chug… or pour yourself a glass. Then pour out 2 cups.
Add the liquids to deglaze the pan. Wine and water in! Use your wooden spoon to scrape up all those delicious brown bits from the bottom of the pan.
Stick the lid on and put it into the oven for 3 hours.
After 3 hours, add in your mushrooms, a pinch of sugar, some salt to taste, and fish out those sprigs of thyme and rosemary. Stick it back in the oven and let that stew for 20 minutes and serve.
I just toasted a piece of bread and piled on the loveliness. Sprinkle some parsley and attack! Bon appétit!