The Today Show's Erica Hill's recipe.
Very moving story
Preheat oven to 375.
In large Dutch oven, cook bacon over medium heat until brown but not too crisp. Remove to plate with slotted spoon.
Liberally salt and pepper beef cubes, then toss in plastic freezer bag with 1/3 c flour to coat the pieces.
Add 2 tbsp olive oil to bacon grease in Dutch oven, brown meat in batches until brown on each side but not cooked through (a few minutes ea. side). Remove to plate with bacon using slotted spoon. Pour off excess fat, then add brandy to pot, deglaze while scraping up brown bits until consistency is thick and almost creamy (this will take a few minutes). Pour this over meat and bacon, set aside.
Add 2 tbsp each olive oil and unsalted butter to pot. Once melted, add leeks and onion. Cook for 1-2 minutes before adding carrots, cook for another 3-4 minutes to allow carrots to soften. Add garlic, cook another 1-2 minutes. Add tomato paste, mix well. Add meat, bacon and juices from dish, mix well. Add wine, broth to cover the meat and vegetables, spices and bring to a boil.
Simmer covered on stove for 20 minutes, then put in oven for one hour. After removing dish from oven, allow it to rest, covered, while preparing onions and mushrooms (or you can do this about 10 minutes before its scheduled to come out of oven).
Melt 1 tbsp butter in a 10-inch pan, cook onions until just browned, then add to stew. In same pan, melt an additional 1 tbsp butter, sauté mushrooms until natural juices have evaporated, add to stew. Mix well, season as needed (I usually end up adding more thyme and parsley as I like things well-seasoned, and love the flavor of thyme), simmer for 10 minutes.
If it needs thickening, combine 1-2 tbsp butter with same amount of flour and slowly stir mixture into stew. If making ahead, skip this step until you reheat the dish for serving and assess it at that time. As this is a somewhat time-consuming dish, my dad always recommended making this a day ahead because that gives the flavors time to really marinate. Serve with warm, crusty bread, egg noodles, and wine. Bon appetit!
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|Serving Size: 1 Serving (622g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 646 (57%)|
|Amt Per Serving||% DV|
|Total Fat 71.7g||96 %|
|Saturated Fat 32.1g||160 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 245.8mg||76 %|
|Sodium 685.2mg||24 %|
|Potassium 1367.2mg||36 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 59.5g|
|Protein 46.3g||66 %|
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Calories per serving: 1133
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