Directions
- 1Peel and chop carrots, garlic, and onion.
- 2Add the chopped vegetables to a large bowl.
- 3Add the beef to the bowl.
- 4Pour a bottle of red wine over the beef and vegetables.
- 5Refrigerate the beef and vegetables in the red wine overnight.
- 6Remove beef from the refrigerator and strain the marinade.
- 7Sear the beef cubes in a hot cast iron skillet with butter until well browned on all sides.
- 8Transfer the seared beef to a dutch oven.
- 9Add the strained marinade to the dutch oven.
- 10Add the thyme sprig to the dutch oven.
- 11Sear the bacon pieces in the same skillet used to sear the beef.
- 12Add the seared bacon to the dutch oven.
- 13Cover the dutch oven and braise in the oven at 350°F for 2 1/2 hours.
- 14Peel and chop small onions and carrots.
- 15Add the chopped small onions and carrots to the dutch oven after braising.
- 16Cover the dutch oven and continue braising for another 30 minutes.
- 17Serve the beef stew over bread with a sprinkle of parsley.
Ingredients
- 1 carrot
- 4 cloves garlic
- 1 onion
- 1 sprig thyme
- 1 orange
- 1 chuck beef
- 1 bottle red wine
- 1 pinch salt
- 1 pinch pepper
- 1 piece butter
- 6 pieces bacon
- 8 small onions
- 1 sprig parsley
- 3 slices bread
Equipment
knifepeelercutting boardlarge bowlrefrigeratorcolanderbaking sheetcast iron skilletdutch ovenspatulatongspaper towels
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