Somewhere between a beef stew and a classic beef Bourguignon, this recipe was born.
Number One rule- use a good quality stew meat like Hereford Beef.
Number Two Rule- use a good Cabernet.
Ingredients
2 1/2 pounds stew meat, cut into cubes
Approximately ¼ cup all purpose flour
Garlic salt and fresh ground black pepper
Truffle salt
¼ cup canola or vegetable oil
1.5 ounce container of Demi-Glace Gold (this brand is only $4.99 and well worth it for a rich hearty stock located in the stock and soup isles)
2 cups hot beef broth
1 cup plus rich Cabernet wine
1 cup baby carrots
2 cups peeled fresh baby onions
1 cup cut red potatoes
½ cup dried porcini mushrooms
8 ounces quartered mushrooms
1 bay leaf
4 parsnips peeled and cut on the bias
2 turnips, peeled cut into cubes
¼ cup cognac
1 cup frozen peas- thawed but not cooked
Farro-cooked
To thicken if needed:
1 teaspoon cornstarch
½ cup cold water
Directions
- Heat oil in large pot. Season meat with garlic salt and black pepper. Let rest 5 minutes or so. Toss gently into flour shaking off excess before adding to pot. Gently brown on both sides. Add water and demi glace mix. Lower heat and simmer for ½ hour
- Add wine and simmer another ½ hour.
- Add red potatoes, onions, carrots and celery. Adjust seasoning and add more wine if needed. Simmer until vegetables are tender. Add peas and taste to see if you would like the stew thicker or more seasoned.
- Remove bay leaf
Add slurry to low boiling stew if you need to thicken. Serve over prepared farro.
