ID: fe420075...
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.
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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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