Hearty Beef Stew Recipe – Marion Kane, Food Sleuth

Name: Hearty Beef Stew Recipe – Marion Kane, Food Sleuth
Ingredients: 3 lb (1.5 kg) beef boneless chuck, blade or pot roast, cut in 1- to 2-inch chunks; 4 tbsp vegetable oil (divided); 4 tbsp butter (divided); 3 medium carrots, peeled, cut in chunks on diagonal; 2 medium onions, peeled, coarsely chopped; 1 rounded tsp kosher salt; ¼ cup all-purpose flour; 2½ cups dry red wine; 2½ cups beef stock; ¼ cup brandy or cognac; 2 tbsp fresh thyme leaves or 1 tsp dried thyme; 2 tbsp tomato paste or 4 tbsp passata; 8 oz (250 g) mushrooms, thickly sliced; Finely grated rind and juice of 1 orange; Salt and freshly ground black pepper to taste

www.marionkane.com

This is my new and improved rendition of Boeuf Bourguignon – it has a rich sauce and the beef is fork-tender. Julia Child urges you to buy a marbled boneless chuck, blade or pot roast in one piece...

View full recipe on www.marionkane.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.marionkane.com.

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Ingredients

3 lb (1.5 kg) beef boneless chuck, blade or pot roast, cut in 1- to 2-inch chunks
4 tbsp vegetable oil (divided)
4 tbsp butter (divided)
3 medium carrots, peeled, cut in chunks on diagonal
2 medium onions, peeled, coarsely chopped
1 rounded tsp kosher salt
¼ cup all-purpose flour
2½ cups dry red wine
2½ cups beef stock
¼ cup brandy or cognac
2 tbsp fresh thyme leaves or 1 tsp dried thyme
2 tbsp tomato paste or 4 tbsp passata
8 oz (250 g) mushrooms, thickly sliced
Finely grated rind and juice of 1 orange
Salt and freshly ground black pepper to taste