Brown Beef Stew with Mushrooms and Tomatoes

Yields:  5 Servings

Ingredients:

2 Pounds  Boneless Beef Stew Meat, Leg or Shoulder
As Needed  Salt and Pepper
As Needed  Vegetable Oil
2 Ounces  Bacon
6 Cups  Mirepoix (Medium dice onions, celery and carrots)
2 Each  Cloves Garlic, Minced
1 Quart  Mushrooms, Quartered
As Needed  Slurry
1/3 Cup  Tomato Puree
1 Cup  Red Wine
3 Cups  Brown Beef Stock
1 Each  Standard Sachet*
1 Cup  Tomatoes, Quartered, Peeled and Seeded


Method:

1. Trim the beef, dice it into one inch cubes.

2. Season the meat generously and sear it on all sides in hot oil.  Use the same pan that you intended for the cooking of the meat.

3. Remove the meat and set aside.  Render the bacon.

4. Add the mirepoix, sauté it until browned.

5. Add the tomato puree, pince.

6. Stir in the wine, stock and sachet.

7. Bring to the simmer and add the meat.  Cover and braise in the oven or on low heat until the meat is fork tender.  Approximately two hours.

8. Remove the beef and keep it warm.  Degrease the sauce and strain it.  Simmer the sauce to reduce it if needed.  Add fresh mushrooms and tomatoes, thicken with slurry and adjust the seasoning.

9. Serve immediately with crisp bread or croutons.

*A Standard Sachet is  3-4 parsley stems, 1 spring thyme, 1 pay leaf, 1 tsp. cracked peppercorns, 1 garlic clove (optional)

By Chef Jim Oppat of Andiamo, Dearborn. Read a note about his recipes.