A glorious tradtional dish from France: tender beef braised in red wine and our Glace de Viande with mushrooms, onions, and carrots. Serve it with boiled or mashed potatoes, or a crusty loaf of French bread to soak up all the delicious savory juices.
2 pounds boneless beef, cut for stew
Flour for coating
3 tablespoons vegetable oil
2 strips bacon, sliced in 1/4-inch strips
3/4 pound carrots, peeled and cut in 1-inch chunks
1 medium onion, sliced
1/2 pound pearl onions, peeled
1 pound mushrooms, sliced
2 cloves garlic, minced
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried Herbes de Provence
2 cups dry red wine (preferably one with soft tannins like a French Burgundy, or an American Pinot Noir or Merlot)
1 1/2 ounces Glace de Viande Gold® dissolved in 4 cups hot water
Salt and ground black pepper
Preheat the oven to 350 degrees.
Coat the beef with flour, shaking off the excess. Heat the oil over medium heat in a large, heavy pan. Brown the beef lightly on all sides, about 8-10 minutes total time. Remove the beef from the pan and set it aside.
Add the bacon and cook until it is crispy, then remove it from pan and set it aside with beef.
Discard all but 1 tablespoon of fat from the pan and add the carrots, onion, pearl onions, mushrooms, and garlic to the pan. Cook 4-5 minutes, stirring occasionally. Add the tomato paste, bay leaves and Herbes de Provence and cook, stirring for 3 minutes.
Add the wine and simmer until it is reduced to a syrupy consistency, 10-15 minutes.
Add the diluted Glace de Viande Gold® and return the beef and bacon to pan. Bring to a simmer, cover the pan, and place it on center rack of the oven. Braise for 1 1/2 hours.
Remove the lid from the pan and continue to cook 30 minutes longer, or until the beef is fork-tender. Remove the pan from the oven and transfer the chunks of beef to a serving platter. Discard the bay leaves from the sauce and season it to taste with salt and pepper. Serve the beef with the sauce poured over the top.
Wine Pairing: Red Burgundy, Pinot Noir, or a young Cotes du Rhone.