A French cuisine classic, this beef braise is named after the wine traditionally used in this recipe, which is produced in the Burgundy region. This dish tastes even better if prepared a day in advance and it freezes well.
- 3 lb stew meat, cut into 2-inch chunks -
- 4 Tbsp olive oil -
- ½ bottle dry red wine -
- 1–2 cups beef stock or water -
- 1 Bouquet garni
- sprig of thyme, a few parsley stems and one bay leaf, all tied together with cotton twine -
- Salt and pepper -
- 1 Tbsp olive oil -
- 2 small onions, peeled and cut in large dice -
- ½ lb mushrooms, cleaned and halved -
1. Use a large, heavy, lidded casserole dish that can be used both on the stovetop and in the oven. Heat the 4 Tbsp of oil in the casserole on the stovetop, uncovered. Add the meat and brown it, placing enough pieces in the casserole to cover the bottom of the dish, without overcrowding. You may have to repeat this step for a second batch.
2. Lift the meat out of the casserole and pour off any fat. Add the wine and, with the heat turned high, scrape up any caramelized bits from the bottom of the pan. Let the wine reduce until syrupy.
3. Preheat the oven to 350ºF. Return the meat to the casserole and add enough liquid to almost cover it. Reduce the heat to a gentle simmer. If the sauce is too thin, you may want to let it simmer to reduce the liquid. Just be careful not to boil the meat for too long.
4. Add the bouquet garni and season with salt and pepper. Cover the casserole and place it in the oven for 2 hours.
5. Heat the 1 Tbsp of olive oil in a pan and sauté the onions and mushrooms until lightly browned. Add them to the meat and serve.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.