2 1/2 pounds of lean, boneless beef chuck, cut into 1" cubes
1 large onion
6 carrots, diced
2 turnips, diced
6-10 new potatoes, quartered
2 cups pearl onions, peeled
8 ounces mushrooms, sliced (totally optional, yuck.)
2 1/2 cups beef stock
2 1/2 cups red wine
6 cloves garlic, minced
2 tbsp tomato paste
2 tsp sugar
1 tbsp vegetable oil
bit of butter
1 tbsp fresh rosemary, chopped
1/2 bunch fresh flat-leaf parsley, chopped
salt and pepper, to taste
Prep:
Trim and cut beef into 1 inch chunks
Chop onions
Wash and scrub carrots, turnips and potatoes
Cut carrots and turnips into chunks, and quarter potatoes
Peel pearl onions by quickly boiling, drain and rinse
Measure beef stock and red wine, keep seperate
Mince garlic
Method:
In skillet, saute the beef chunk in the vegetable oil until brown on all sides. Season with salt & pepper to taste. When finished, transfer to large cooking pot.
Add onions, carrots and turnips to skillet, add sugar and cook over medium high heat for approximatly 8 minutes. Remove the vegetables and reserve in a large bowl.
Optional part: In a bit of butter saute mushrooms over medium high heat for approximately 10 minutes. Transfer to the reserved vegetables. Or not.
have a swig of wine and add the measured to the skillet, scrap up sides, then add the beef stock. Whisk in tomato paste and rosemary. Cook for a couple of minutes and add to pot with meat.
Add potatoes and garlic to the meat and cooking liquid. Bring to a boil, cover and simmer for 45 minutes.
Add remaining reserved vegetables, half the chopped parsley and continue cooking for approximately 30-45 minutes or until the meat is tender.
Ganish with remaining parsley.
Serve with another bottle of red wine and a nice loaf of french bread.
