I modified this wonderful recipe from one which my dear friend, Steve, shared with me some years ago. It has so many delicious and satisfying layers of flavor. I love it and I think that you will too.
Course: Main Course
Cuisine: French
Keyword: Beef Stew, Classic, French, Torching An Idea
Ingredients
2lbsBeef chuck/stew meat
3tblsOlive oil
3tblsCanola oil
2ozPancetta or 2 slices of thick sliced bacondiced
1Carrotchopped
1medShallotchopped
3clovesGarlicsmashed and minced
1cupOniondiced
3Bay leaves
1tspThyme
1tspMarjoram
20Pearl onionsFrozen
1/4cupCognac or Brandy
1/2bottleDry red wine
1tbspBetter Than Bouillon Au Jus Base Paste
Water, Salt and Fresh Ground Black Pepper, (to taste)
Instructions
Preheat oven to 350 degrees F.Heat cast iron skillet over medium high heat and cook Pancetta or bacon until crisp. Transfer Pancetta or bacon to a Dutch Oven or covered oven-safe casserole.
Turn heat down, add; carrots, onions, shallots and bay leaves to the cast iron skillet. Cook for 4-5 minutes in rendered bacon fat. Add garlic and cook 1-2 minutes. Remove from stove, pour cognac over vegetables and light with a long lighter. BE CAREFUL that area is clear of anything flammable as this will be a pretty big flame, but will burn out quickly. Once flames have stopped, transfer vegetable mixture to casserole with Pancetta/bacon.Heat olive and canola oils in cast iron skillet. Dust the beef in the flour and brown in hot oil. (This may need to be done in batches). Add a little more oil if needed. Add beef to casserole with vegetables and pepper to taste.
Return cast iron skillet to heat and add wine. Cook, scraping up browned bits, until reduced by half. Stir in the Au Jus paste until dissolved and pour over meat and vegetables. Add thyme, marjoram and water to not quite cover the meat. Cook in pre-heated oven for 2 1/2 to 3 1/2 hours. The liquid should barely bubble, add water as necessary.After 1 1/2 hours cooking, add the pearl onions.