Ingredients:
FOR THE BEEF BOURGUIGNON:
- 1/2 tbsp olive oil
- around 8 ounces of salt pork, any skin removed, and sliced into 1/2-inch strips
- 3 lbs beef for stew (This will usually be sold in chunks in the meat department; if it's not, cut your meat into about 2-inch chunks. The cuts you're looking for are: rump, chuck, sirloin tip, top round, or bottom round.)
- salt and pepper
- 1 large carrot, sliced
- 1 red onion, sliced
- 2 tbsp all-purpose flour
- 2 and 1/2 cups red wine (preferably a Beaujolais, Cotes du Rhone, Bordeaux-St, Emilion, Burgundy, or Chianti)
- 1 cup beef stock
- 1 tbsp tomato paste
- 1-2 tsp fresh thyme leaves
- 1-2 dried bay leaves, crumbled
- 2-3 cloves garlic, smashed
FOR THE ONIONS:
- 1 and 1/2 tbsp unsalted butter
- 1 and 1/2 tbsp olive oil
- about 2 dozen small white boiler onions, peeled
- 1/2 cup beef stock
- 3-4 fresh parsley sprigs
- 2 fresh bay leaves
- 3-4 fresh thyme sprigs
- salt and pepper
FOR THE MUSHROOMS:
- 1 tbsp olive oil
- 2 tbs unsalted butter
- 1/2 lb white mushrooms, wiped clean with a damp paper towel
- FOR THE GARLIC MASHED POTATOES:
- 2 heads of garlic, cloves separated
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup hot whole milk
- salt and pepper
- 2 and 1/2 lbs baking potatoes
- 4 tbsp unsalted butter
- 3-4 tbsp heavy cream
- 1/4 cup minced parsley
Directions:
FOR THE BEEF BOURGUIGNON:
- Preheat oven to 450 degrees.
- Heat the olive oil in an enamel Dutch oven over medium-high heat. Add in the salt pork and cook for 5-8 minutes until browned, and fat has accumulated at the bottom of the pan. Remove from the loan with a slotted spoon and set aside.
- Pat the beef dry with a paper towel, and lightly sprinkle with salt and pepper. Make sure the fat is super hot, then add in the beef, in batches so as not to crown the pan, and brown on all sides. Set the browned beef aside, and add the chopped carrots and onion to the fat and cook for a couple minutes until lightly browned.
Full recipe : http://www.spachethespatula.com