Recipe by Monica Kass Rogers
Serves 8 │start to finish: 2 hours and 45 minutes
1/2 pound quality bacon, diced
4 pounds boneless beef chuck, trimmed of fat and cubed
1/3 cup flour
2 teaspoons fresh-cracked pepper
1 teaspoon fresh-ground salt
4 tablespoons olive oil, divided
3 tablespoons brandy
2 tablespoons butter
1 pound baby carrots (each carrot halved)
1 large onion, diced
2 leeks, white parts and just a bit of the green
4 cloves of garlic, peeled and minced
3 bay leaves
handful of fresh flat-leaf parsley, minced
2 thyme sprigs
1/2 can tomato paste
3 cups unsalted beef broth
1 750-milliliter bottle of burgundy red wine, such as Pinot Noir
1 pound mushrooms, finely diced, sauteed in 2 tablespoons butter (optional)
In a heavy saute pan, fry bacon until fat is rendered and bacon is crisp. Remove bacon with a slotted spoon to a large enameled Dutch oven. Set aside.
In a bowl, mix flour with salt and pepper. Toss beef in flour to coat. Brown beef in batches in the bacon fat (don’t crowd), adding 1 or 2 tablespoons of olive oil as needed. Once browned, remove beef to the Dutch oven with bacon.
Deglaze skillet with brandy, scraping off browned bits stuck to the bottom of the pan. Pour over beef and bacon in the Dutch oven. Add another tablespoon of olive oil to the pan and add butter. Cook carrots in butter (with the lid on the pan) for 5 minutes, until partially softened. Add diced onion, leeks, and garlic to carrots. Cover and continue cooking until soft.
Pour vegetables over meats in the Dutch oven. Add bay leaves, parsley, cloves, and thyme. Stir in tomato paste. Pour in beef broth and bottle of red wine.
Preheat oven to 375°F. Heat Dutch oven to a slow boil on stovetop, uncovered. Reduce heat until stew is at a slow simmer and cook for 30 minutes, stirring occasionally. Place Dutch oven in preheated oven, uncovered, for 45 minutes to 1 hour.
Optional: saute finely chopped mushrooms in a little butter and stir into stew before serving. Serve with crusty bread, fresh-snipped parsley, and red wine.