|Note the Subtle Difference Between the Banquet Halls|
You will need:
- 1 "Strong Blurp" of extra virgin olive oil
- 1/2lb of thickly sliced bacon, chopped into smaller chunks or bits
- 3lbs of Chuck Roast, cut into 1" cubes
- 1+ pound of FRESH carrots (not the "carrot nibblers" that you put in your kid's lunch pack), washed, peeled, and thickly cut on a bias
- 2 Small Red Onions, diced
- 4 Cloves of Fresh Garlic, mashed and chopped
- 1/2 cup Quality Bourbon
- 1 Entire Bottle of excellent Pinot Noir
- 1 or 2 cups of Beef Stock (or Consume')
- 1/2 Small Can of Tomato Paste
- 1/2 Stick of Butter
- 3 Tbsp of Bread Flour
- 1.5lbs of whole Pearl Onions (blanched and peeled)
- 1lb of your favorite woodland mushrooms, thickly sliced
Preheat your oven to 250 degrees (yes, TWO hundred fifty).
For this recipe, it will be well worth your time to chop/dice/prep everything ahead of time and to keep it organized. In other words, put your best Mise en Place skills to work here!
Open the Pinot Noir, to let it breath, and pour yourself a small glass. Savor this glass because the entire contents of the rest of the bottle will ultimately go into the dish (more on this, later).
fond ("Fond" means "bottom" in French, and refers to the sticky bits at the bottom of the pan). Let them cook, stirring occasionally for about 15 minutes or so. Add the garlic and stir it in toward the end so it doesn't burn.
- You're about to make fire.
- You're about to pour an entire bottle of Pinot Noir into what is essentially a "Beef Stew" and you don't want to be caught crying about it!
Once you have it simmering, put the lid on and place the entire Dutch Oven into your bigger oven for at least 2.5 to 3 hours. Great things will happen in there.
When you have about 20 minutes to go, melt 2 Tbsp of the butter in a saucepan and slowly saute the mushrooms over Medium to Medium High heat. Let them cook down for 20 minutes or so. With 5 minutes remaining, melt the last two Tbsp of butter in a separate pan or microwave safe bowl, and stir it together with the flour. Heat and stir them together until they're fully combined into a roux. A roux like this is, hands down, the best way to thicken a dish or gravy!