- 1 tablespoon olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced into chunky pieces
- 2 1/2 pounds chuck beef cut into 1 inch cubes
- 1/2 teaspoon Roasted Garlic sea salt, Sel d’Ail Roti™ Salts of the 7 Seas
- 4 teaspoons Brittany Gray™ sea salt, Salts of the 7 Seas
- Freshly ground Tellicherry black peppercorns
- 1 pound carrots, sliced diagonally into chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac * the secret ingredient!
- 1 (750 ml.) bottle good dry red wine such as Cotes du Rhone or Pinot Noir- sip to be sure it’s good!
- 1 can (2 cups) rich beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all purpose flour
- 1 pound frozen whole onions, or 3-4 small fresh onions cut in half
- 1 pound fresh mushrooms, stems discarded & caps thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels – this allows them to brown very nicely, and then sprinkle them Brittany Gray™ sea salt and pepper. In batches in single layers, sear the beef in the hot oil and bacon grease for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, sliced onions, 1 tablespoon of Brittany Gray™ sea salt and 2 teaspoons of Tellicherry ground pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute being careful not to burn the garlic. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Serve with a robust red wine and French Bread that is sliced length wise and spread with creamy butter. Sprinkle the bread with Sel d’Ail Roti, Infused roasted garlic sea salt. Bake in 350 degree oven for 10 minutes.
Adapted from recipe by Ina Garten