Ingredients

The following ingredients have 5 Servings
  • 1/2 pound(s) salt pork or unsliced bacon, cubed
  • 2 small onions, chopped
  • 1 tablespoon(s) butter, melted
  • 3 pound(s) boneless chuck or top round roast, cut into 1 1/2 inch cubes
  • 2 tablespoon(s) vegetable oil
  • 1 small carrot, scraped and cut into 1/2 inch pieces
  • 2 cup(s) burgundy or other dry red wine
  • 1 cup(s) chablis or other dry white wine
  • 1/2 cup(s) beef consomme
  • 1 tablespoon(s) tomato paste
  • 2 tablespoon(s) fresh parsley, chopped
  • 1 clove(s) garlic, minced
  • 1 - bay leaf
  • 1/4-1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black peppercorns
  • 1 cup(s) fresh mushrooms, sliced
  • 2 - shallots, chopped
  • 1 tablespoon(s) butter, melted
  • 1 tablespoon(s) brandy
  • BUERRE MANIE
  • 2 tablespoon(s) butter, softened
  • 2 tablespoon(s) all-purpose flour

Instruction

  • Brown the salt pork in a large Dutch oven. Drain well and set aside. Discard drippings.
  • Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion and set aside.
  • Brown the beef cubes in vegetable oil. Add the reserved onion, carrot, and the next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours.
  • Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
  • Prepare the Buerre Manie. Combine butter and flour in a small bowl stirring until combined.
  • Remove the beef from the Dutch oven with a slotted spoon; set the beef aside. Remove and discard the bay leaf and the peppercorns. Add the brandy to the Dutch oven. Add the Buerre Manie, 1 tablespoon at a time, stirring well after each addition.
  • Return the meat to the Dutch oven; add the reserved salt pork and sauteed mushroom mixture. Cook over medium heat until thoroughly heated. Sprinkle with additional chopped parsley before serving, if desired.