Prairie Tokki LV 10 22-01-12 712
This traditional and classic French recipe is a easy but fancy dish that'll be sure to enjoy!
Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes
Calories: 650 per serving
- 1 tablespoons olive oil
- 170g bacon (chopped)
- 1.5 kg) beef brisket (or stewing beef) cut into 2-inch chunks
- 1 large carrot sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced
- 1 pinch coarse salt and black pepper
- 2 tablespoons flour
- 3 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 beef boullion cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
- 450 grams white or brown mushrooms (sliced or quartered)
- 2 tablespoons butter
- Cooked mashed potatoes (to put on top of)
- Preheat oven to 350°F (175°C).
- Heat the oil in a large pot.
- Put in the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
- Pat beef with paper towel and throw in the pot until browned on all sides. Remove to the dish with the bacon.
- In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add the minced garlic and cook for 1 minute.
- Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot
- Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add the wine and the broth so that the meat is barely covered.
- Add the tomato paste, boullion and herbs.
- Bring to a simmer on the stove and cover.
- Once simmered for a few minutes move the pot to the lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat if needed so that the liquid simmers very slowly).
- In the last 5 minutes of cooking time, prepare your mushrooms heat the butter in a medium-sized skillet/pan over medium heat until browned.
- Place a colander/strainer over a large pot (I do this in my clean kitchen sink).
- Remove the pot full of food from the oven and carefully empty its contents into the colander (you want to collect the sauce only in the pot below). Discard the herbs
- Return the beef mixture back into the pot. Add the mushrooms over the meat.
- .You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of broth. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
- Add salt and pepper ffor seasoning if you wish.
- Pour the sauce over the meat and vegetables.
- If desires, put the beef mixture over some cooked mashed potatoes. Enjoy!