Beef Sauvignon MyWay
Description
My beef stew English version, start cooking the night before
じょんさん
材料
（For 4-5people）
Beef chuckeye roast boneless
2.5lb cut into 2in cubes
Sweet onion
2large/4small/up to 1.25lb
Carrot
medium 1-2
Celery hearts stalk
2
Garlic clove
large 3
Whole Mushrooms
8oz pack
Red wine like Cabernet Sauvignon
2 cup
Swanson Beef broth (low sodium)
2 cup
Cognac
1/4 cup
Suger (I use light brown)
2 Teasp
Honey
4 squeeze, lightly
Tomato paste
1.5-2 Tbsp
Ketchap
1.5-2 Tbsp
Dry Thyme
1/2 Teasp
Bay leaf
2
Parsely sprigs
5
Parsely leaf chopped
whatever comes from the sprigs above
Salt & Black pepper
as to taste
Water/Beef broth to add
1/2 cup or more if needed
Parsely & Butter
for garnish if desired
作り方
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1
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Chop up Onion, Carrot, Celery, Garlic in Food Processor.
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2
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Heat 2Tbsp oil, Sauté chopped vegs til mushy. longer=better
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3
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Salt & Pepp meat. Oil skillet, brown meat all sides on High.
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4
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When all side are nicely browned, in goes to the pot.
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5
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Heat Wine in skillet, scrape goody off of bottom in goes pot
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6
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Warm up Beef broth in microwave and add to the pot.
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7
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Flambé cognac in shallow pan, mix into pot, extinguish w/lid
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8
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Bayleaf, Thyme, Parsely sprigs, 2pinch salt. Bring to a boil
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9
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Lower heat, cover and simmer for 1 hr. After 1 hr, next step
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10
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Mushroom, Tomato paste, Ketchap, Honey, Sugar. Mix & cover.
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11
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Simmer another 1-2hr. Simmer total: 2-3hr. Remove from heat.
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12
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Place pot in cool place overnight; watch out for your dogs.
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13
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Next day:6 hrs before dinner (at the latest) reopen business
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14
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Discard solidified fat on the surface:guess this is not must
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15
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Back on low. Add chopped Parsely, cover & simmer 1-2hr.
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16
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Add water/broth if beef is coming out of liquid,keep moist.
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17
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Taste, salt, pepp & sugar. Really you should wait until end.
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18
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When meat become getting tender remove from heat let it cool
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19
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At this point it tastes NO GOOD. wine too strong, tough meat
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20
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2.5-2hr before dinner, put pot back on stove. Simmer w/o lid
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21
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Liquid reduced quite a bit exposed meat almost falling apart
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22
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Check, taste, check. Final adjust w/ seasoning to your taste
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23
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Use hand blender (or regular) to puree vegs makes it smooth.
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24
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Parsely & Butter for garnish. Enjoy with Baguette!
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コツ・ポイント
Maybe you can get the same result without going through all these procedure...for me it's easier to do it in 2 days.
このレシピの生い立ち
Wanted to do 'Beef Bourgignon MY WAY'. Pricey 'Bourgogne wine' made me use $5 Cab. Sauvignon. Think I nailed this one.:)
つくれぽ みんなのつくりましたフォトレポート
じょんさん
