Can be made with many different cuts, typically from tougher cuts that benefit from a long, slow cook that tenderizes the meat, breaking it down and adding body to the sauce. Cuts most commonly used are neck, brisket, shank and other well-worked muscles from the forequarter.
Ingredients
- 2 pounds meat cut into 2-inch chunks
- 1 pound lardons (small cubes of fatty bacon or pork fat)
- 2 cups carrots, chopped
- 2 cups onions, chopped
- 2 cups leeks, chopped
- 6 cloves garlic, minced
- 2 small potatoes, peeled and chopped into ½-inch pieces
- 4 cups beef stock
- 4 cups dry red wine
- 2 heaping tablespoons tomato paste
- Carrots, potatoes, celery, mushrooms, pearl onions, roughly chopped
- 1 cup green peas
Preparation
Heat a large Dutch oven over medium to medium-high heat. Add lardons and brown on all sides until very brown and crispy. Remove lardons from pan.
Add cubed beef and brown. Remove beef from pan.
To pan, add carrots, onion, leeks, garlic and potatoes. Brown until very brown (mahogany-colored).
Add stock, wine and tomato paste. Deglaze by scraping any brown bits off bottom of pan, which will add flavor to the liquid. Boil for 15–20 minutes to soften vegetables.
Puree with immersion blender.
Add browned meat (beef and lardons) back into Dutch oven (and into puree).
Cook in 300-degree oven or on stove top at medium heat for 3–3½ hours.
Thirty minutes before finished cooking, add roughly chopped vegetables. Cook for 30 minutes. Add green peas during the last 5–10 minutes of cooking.
Serve with crispy baguette and sea salt butter.
About this recipe
Note: Can be made one to two days ahead. If made ahead of time and depending on the cut of meat, you may want to skim off any fat that has collected at the top before reheating.
