Friday, January 17, 2014
Sort-of Beef Daube
4 bacon slices, chopped
3 1/2 lb. chuck or bottom round roast, trimmed and cut into chunks
Salt and pepper
2 onions, chopped
4 garlic cloves, peeled
8 carrots, cut into chunks
4 celery stalks, cut into chunks
8 oz. sliced portobello mushrooms
1/4 cup all-purpose flour
1/2 cup red wine
1 (32-oz.) container beef broth
3 fresh thyme sprigs, 2 fresh rosemary sprigs, 2 bay leaves, tied together with kitchen twine
1. Cook bacon in a large Dutch oven until almost crisp; remove from pot with a slotted spoon. Add 2 Tbsp. oil to bacon drippings in pot, and cook beef, in batches, in hot oil mixture until browned on all sides. Remove beef to a plate, and sprinkle with salt and pepper.
2. Add 1 more Tbsp. oil to pot, and sauté onions and next 4 ingredients until vegetables begin to soften. Season with salt and pepper. Stir in flour, and cook 1 minute. Stir in wine, and cook until liquid thickens. Stir in beef broth, beef, and bacon. Season with salt and pepper. Throw in herb bundle. Cover Dutch oven.
3. Bake at 350° for 1 hour. Remove from oven, and stir. Taste and season with salt and pepper, if needed. Replace lid, and return to oven. Cook 2 more hours, stirring once more.