You cannot expect to brown them uniformly. When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about IO minutes, rolling the onions about so they will brown as evenly as possible. ½ cup of brown stock, canned beef bouillon, dry white wine, red wine, or waterĪ medium herb bouquet: 4 parsley sprigs, ½ bay leaf, and ¼ tsp thyme tied in cheesecloth About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauceīrown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like coq au vin and boeuf bourguignon, or in a mixture with other vegetables.įor 18 to 24 peeled white onions about 1 inch in diameter: Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.įOR LATER SERVING: When cold, cover and refrigerate. (*) Recipe may be completed in advance to this point.įOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Pour the sauce over the meat and vegetables. If too thick, mix in a few tablespoons of stock or canned bouillon. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. Simmer sauce for a minute or two, skimming off additional fat as it rises. Distribute the cooked onions and mushrooms over the meat Wash out the casserole and return the beef and bacon to it. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. While the beef is cooking, prepare the onions and mushrooms. The meat is done when a fork pierces it easily. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. Then cover the casserole and set in lower third of preheated oven. Add the tomato paste, garlic, herbs, and bacon rind. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. Toss the meat and return to oven for 4 minutes more. Set casserole uncovered in middle position of preheated oven for 4 minutes. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Return the beef and bacon to the casserole and toss with the salt and pepper.
In the same fat, brown the sliced vegetables. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Reheat until fat is almost smoking before you saute the beef.ĭry the beef in paper towels it will not brown if it is damp. Remove to a side dish with a slotted spoon. Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). quartered fresh mushrooms sauteed in butter, recipe followsĪ 9- to 10-inch fireproof casserole 3 inches deep lean stewing beef cut into 2-inch cubes (see preceding list of cuts)ģ cups of a full-bodied, young red wine such as one of those suggested for serving, or a ChiantiĢ to 3 cups brown beef stock or canned beef bouillonġ8 to 24 small white onions, brown-braised in stock, recipe followsġ 1b.
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