Beef Bourguignon di Rubino

Marinade:

  • 2 large carrots, cut on the diagonal in ½” pieces
  • 1 large onion, diced
  • 1 stalk of celery, cut into ½” pieces
  • 1 bouquet garni
  • 10 black peppercorns
  • ½ cup brandy
  • 1 bottle Rubino Estates Ferrario

Stew:

  • 3 lb. beef chuck roast, trimmed and cut into 1” cubes
  • 2 tablespoons cooking oil
  • 6 oz. thick cut bacon, cut cross wise into ¼” slices
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1 ½ cups beef stock
  • 24 pearl onions
  • 1 tablespoon unsalted butter
  • 2 teaspoons sugar
  • 5 oz. mushrooms, quartered
  1. Place the marinade ingredients in a bowl with the cubes of beef. Cover and refrigerate overnight.
  2. Strain the marinade into a sauce pan. Remove the beef to a paper towel lined tray. Place the vegetables and bouquet garni aside. Bring the marinade to a boil and cook for 10 minutes. Skim off impurities from the liquid.
  3. Preheat the oven to 325F. In a flameproof casserole with a tightfitting lid, fry the bacon in oil until crispy on medium heat. Remove the bacon and set aside. Pat the meat dry and brown in the bacon fat in small batches–do not crowd the pan. Once browned, set the meat aside and pour off the bacon fat. 
  4. Saute the vegetables until softened. Add the farlica and tomato paste and cook for 2 minutes. Add the flour and blend with the vegetables. Carefully pour the boiled marinating liquid to the casserole and bring to a boil, stirring constantly. 
  5. Add the meat and bacon to the casserole. Add the beef stock and boquet garni, bringing the liquid level to the top of the meat. Cover the casserole dish and bake in the oven 1 hour and 30 minutes, or until the meat is tender. 
  6. Meanwhile, place the onions, butter, sugar, and salt in a deep skillet and add water to cover the onions. Cook the onions over medium heat until the water is nearly evaporated. Swirl the skillet until the onions are golden, then set aside. Fry up the mushrooms in butter and add to the onions. 
  7. Once the beef is cooked, skim off any excess fat. Add the cooked onions and mushrooms. Sprinkle with chopped parsley, and serve. 

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