Ingredients
2 lb. lean stew beef, cut in cubes
2 Tbsp. flour
2 Tbsp. butter
1 Tsp. olive oil (or veg.)
1 tsp. salt
1/4 tsp. pepper
2 c. beef consomme
1 c. Burgundy wine
1 med. onion, chopped
1 carrot, sliced
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Toss the meat in flour, salt and pepper and brown in butter and oil. Add consomme, wine, onion, carrots, garlic, bay leaf and thyme. Simmer 2 1/2 to 3 hours until meat is tender. Add parsley, small whole onions and mushrooms just before serving and simmer until hot.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue