Time: 2 ½ hours
On chilly days, there is something comforting about a big bowl of a hearty stew. This one is slow cooked to get the meat and flavours to really blend. The combination of flavours reminded me of Provence and just a happy feeling of being at peace. This dish and the music are good for the soul. Enjoy.
Music Selection: Diana Panton – Tu sais je vais t´aimer
12 slices bacon, diced
2 ½ lbs top sirloin roast or cross rib, cut into 1 inch cubes
2 tsp chopped garlic
1 ½ cups pearl onions, peeled, but whole
4 cups mushrooms, cubed or sliced
¼ cup cognac
1 – 2 cups beef broth
1 x 750 mL bottle of dry red wine
1 Tbsp tomato paste
1 tsp fresh thyme leaves, chopped
1 tsp fresh sage leaves, chopped
4 Tbsp butter, melted
3 Tbsp flour
Preheat oven to 250 deg F.
In large dutch oven, cook the bacon over medium heat, until browned. Remove bacon from pan.
In batches, brown the beef cubes. Remove from heat and brown remaining meat.
In the bacon, fry the pearl onions, until browned on all sides. Remove and set aside.
Then add the mushrooms and saute lightly. Remove and set aside.
Add the bacon and beef back into the pot. Add the garlic and cook for a minute. Salt and pepper the meat. Add the cognac and wine. Add the thyme and sage. Add beef broth to have enough liquid so the tops of the beef show, but most is under the liquid. Cover the pot and place in oven for 2 hours.
When ready to serve, mix the melted butter with the flour and slurry with some of the hot liquid from the beef. Add it in and mix the stew so it thickens. Add in the mushrooms and onions.