Beef Stew In Red Wine With Onions And Mushrooms Pt 1

INGREDIENTS

INSTRUCTIONS

Cookware: 2 heavy frying pans, 1 with a cover; 3-quart flame-proof
casserole with cover; Wooden spoon; Colander; Saucepan; Degreasing
pitcher; Rubber spatula; Whisk  Directions: Step 1: Brown the meat
about 5 minutes Dry the meat  thoroughly with paper towels (damp meat
won't brown). Film the frying  pan with oil and set over moderately
high heat. When oil is very hot,  but not smoking, brown as many pieces
of meat as will fit in 1 layer  without crowding. Turn the cubes
frequently to brown all sides; as  they are cooked, transfer them to
the casserole.  Step 2: Assemble meat and vegetables Skim all but about
a spoonful of  fat out of the frying pan (if it is burned, discard all
and add fresh  oil); add the sliced carrots, stirring and tossing for 3
to 4 minutes  to brown lightly before scraping them out and placing
over the beef  in the casserole. Pour a few tablespoons of the wine
into the frying  pan, and scrape up any coagulated juices with a wooden
spoon; pour  into the casserole. Fold in the tomatoes, half the bay
leaves, thyme,  and salt to taste. Next, add the garlic and enough wine
almost to  cover the beef. Stir to blend ingredients.  Ahead of time:
The stew may be assembled a day in advance; cover when  cool, and
refrigerate.  Step 3: Stew the beef and vegetables 2 1/2 to 3 hours or
more Bring  to a simmer on top of the stove. Cook, turning and basting
the meat  several times until fork-tender.  Timing note: Most beef
stews take 2 1/2 to 3 hours, but can take  longer, depending on meat
quality. It is smart to cook a stew an hour  or more ahead of when you
plan to serve; the wait always improves  flavor.  Step 4: Braise the
onions In the same frying pan you used for the  meat, sauté the peeled
onions in a little cooking oil, swirling the  pan to turn them. They
will not brown evenly, but will take on some  color. Then add enough
red wine to come halfway up the pan. Salt to  taste and add the
remaining bay leaf. Cover and simmer slowly for 25  to 30 minutes,
until the onions are tender when pierced but still  hold their shape.
Set them aside.  Step 5: Sauté the mushrooms Put the butter in the
second frying pan  and set it over high heat. When the butter foam
begins to subside,  toss in the mushrooms (make sure mushrooms are
dry). Toss frequently,  swirling the pan by its handle, for several
minutes, while the  mushrooms absorb the butter. In a minute or two it
will reappear on  their surface. Toss with the chopped shallot or
scallion for a  moment. Add a sprinkling of salt to taste and a few
grinds of pepper.  Set mushrooms aside.  Step 6: Finish the stew Pour
the contents of the casserole into a  colander set over a saucepan.
Wash out the casserole and return the  pieces of beef to it. Press
juices from the rest of the food in the  colander into the saucepan.
With a degreasing pitcher (or spoon),  remove any fat from the juices.
Taste them carefully and boil rapidly  if you want to intensify the
flavor, but don't boil away more than a  small portion of it. Discard
the residue in the colander.  Step 7: Thicken the sauce For each cup of
juices you have, mash 1  tablespoon of butter with 1 tablespoon of
flour in a small bowl.  Using a rubber spatula, make a smooth paste.
Whisk the butter-flour  paste into the juices in the saucepan. When it
is thoroughly  incorporated, bring the mixture briefly to a boil and
let the sauce  thicken. If it is not thick enough, repeat the process,
mixing  another small portion (1 tablespoon each) of butter and flour.
continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 575
Calories From Fat: 266
Total Fat: 29.6g
Cholesterol: 121.3mg
Sodium: 466.8mg
Potassium: 1147.7mg
Carbohydrates: 39g
Fiber: 8.7g
Sugar: 17.9g
Protein: 40.4g