Paris-Brest
A rich and satisfying stew with all the elements of tender beef, a luxurious sauce and complex flavors. Adding anchovies adds complexity without tasting fishy and the salt pork adds rich body.
French Beef Stew
2014-11-24 18:28:21
Serves 4
Prep Time
20 min
Total Time
3 hr
Nutrition Facts
Serving Size
663g
Servings
4
Amount Per Serving
Calories 722
Calories from Fat 416
% Daily Value *
Total Fat 47g
72%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 32mg
11%
Sodium 1518mg
63%
Total Carbohydrates 37g
12%
Dietary Fiber 6g
24%
Sugars 9g
Protein 8g
Vitamin A
214%
Vitamin C
36%
Calcium
13%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3/4 oz. dried porcini mushrooms, rinsed
- 2 cups water
- 1 (3 1/2 -lb.) boneless beef chuck-eye roast, pulled apart at seams,
- trimmed, and cut into 2-inch pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons olive oil
- 5 oz. salt pork, rind removed
- 4 carrots, peeled and cut into 1-inch pieces
- 2 onions, halved and sliced very thin
- 4 garlic cloves, sliced thin
- 2 tablespoons tomato paste
- 1/3 cup flour
- 1 (750-ml) bottle red wine
- 1 cup low-sodium chicken broth
- 4 (2-inch) strips orange zest, cut lengthwise into thin strips
- 1 cup pitted nicoise olives
- 3 anchovy fillets, rinsed and minced
- 5 sprigs fresh thyme, tied together with kitchen twine
- 2 bay leaves
- 1 (14.5-oz.) can whole tomatoes, drained and cut into 1/2-inch pieces
- 2 tablespoons minced fresh parsley
Instructions
- Cover mushrooms with 1 cup water in small bowl, cover, and microwave until steaming, about 1 minute. Lift mushrooms from liquid with fork and chop into 1/2-inch pieces. Strain liquid through paper towel-lined fine-mesh strainer into medium bowl. Set mushrooms and liquid aside.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry and season with salt and pepper. In Dutch oven, heat oil until shimmering. Add half of beef and cook without moving until well browned, about 2 minutes per side. Transfer meat to medium bowl. Repeat with remaining 2 tablespoons oil and remaining meat.
- Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now-empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, scraping bottom of pot with wooden spoon to loosen browned bits. Add broth, remaining 1 cup water, and beef with any accumulated juices. Increase heat to medium-high and bring to simmer. Stir in mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay leaves, arranging beef so it is completely covered by liquid; partially cover pot and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart). about 2 1/2 to 3 hours.
- Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives and cook over medium-high heat until heated through, about 1 minute. Cover pot and let stew sit, about 5 minutes. Using large spoon, skim excess fat from surface of stew. Stir in parsley and serve.
Notes
- To Make Ahead: Once salt pork, thyme, and bay leaves are removed in step 4, stew can be cooled and refrigerated in airtight container for up to 4 days. Before reheating, skim hardened fat from surface and then continue with recipe.
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