Ingredients
The following ingredients have 4 Servings
- 24oz (750gr) beef for suitable for braising or stewing, cut into 2″ (5cm) cubes
- 1 bouquet garni
- 1 bottle red wine, robust, like a Burgundy
- 1 tbs red wine vinegar
- 1 carrot, cut in half
- 4 cloves garlic, peeled
- 1 tbs olive oil
- 3oz (90gr) bacon, chopped
- 2 tbs olive oil
- 8 – 10 shallots, peeled, cut in half if large
- 4oz (120gr) mushrooms, trimmed, cut in half or quarters if large
- 1 tbs cocoa
- 3 tbs cornstarch (maizena) dissolved in 3 tbs water
Instruction
- Earlier in the day:
- Put beef into a small, deep bowl or sauce pan.
- Add the carrot, garlic, bouquet garni, red wine, and vinegar.
- Stir to combine, cover, and refrigerate for at least 4 hours or overnight.
- 4 hours before serving:
- Take the meat out of the marinade and let drain, reserving all of the marinade.
- Heat oil in small stock pot or Dutch Oven.
- Add beef and brown on all sides, about 10 minutes.
- Pour the reserved marinade over the beef, along with the carrot, garlic and bouquet garni.
- Cover and bring to a boil.
- Reduce heat and let simmer for at least 3 hours.
- 45 minutes before you’re ready to eat:
- In nonstick skillet sauté bacon until crisp.
- Remove and set aside.
- Add mushrooms, shallots to skillet and sauté over medium heat until nicely browned, about 10 minutes.
- Add mushrooms, shallots, bacon to beef.
- Simmer for 30 minutes.
- Finishing:
- With slotted spoon take everything out of the sauce (don’t worry about the bacon) and put into a serving bowl.
- Discard bouquet garni and carrot.
- Keep warm in the oven while you finish the sauce.
- Bring sauce to a boil over medium – high heat.
- Whisk in cocoa and let sauce reduce for 5 minutes.
- Slowly whisk in cornstarch mixture to thicken.
- You probably won’t need all of it so stop periodically and let it cook to test consistency. It clears and thickens as it cooks.
- Spoon some sauce over the beef, shallots and mushrooms.
- Serve, remaining sauce on the side.
