French onion stew with beef

Joe Stroud kheper at nekhbet.com
Fri Jan 11 00:10:09 EST 2008


French onion stew

1 lb. chuck roast, cut into 3 - 4 pieces
1 lb. sweet onions, sliced into rings
2 cloves garlic, smashed and chopped
1 1/2 Tbl flour
dry red wine, about 6 oz.
12 - 13 oz. beef stock
1/4 Tsp ground cayenne pepper
salt
black pepper
butter
peanut oil
French bread, sliced thickly
Gruyere cheese, grated

Melt 2 Tbl of butter in a 12" frying pan.
Add the onion rings. Reduce the heat to low.
Saute the onions until they become golden
brown in color. Remember to stir the onions,
periodically, during the cooking time.

Remove all excess moisture from the beef
chunks with paper towels. Heat up a large
Dutch oven over a medium flame. Brown the
chunks, on all sides, in 1 Tbl peanut oil
and 1 Tbl butter. Remove the beef from the
pan and de-grease the pan.

When the onions are golden, add flour and saute
for 2 minutes. Throw the onion/four mixture into
the Dutch oven. De-glaze the Dutch oven with red
wine. Whisk to combine. Deglaze the 12" frying
pan with beef stock. Throw the contents of the
frying pan into the Dutch oven. Completely break
down the roux down with more whisking. Return the
beef chunks to the pan. Add the cayenne pepper,
and salt and pepper to taste. Bring the liquids
in the pan to a boil, cover the pan with a tightly
fitting lid, cut the heat to a slow simmer. 
Braise for 1 1/2 hours. Allow the pan to rest for 
10 minutes.

Preheat the broiler.

Place the beef and sauce into a large, oven-proof
dish: a glazed, earthenware dish is preferable.
Arrange 4 - 5 slices of bread over the stew.
Sprinkle grated Gruyere cheese over the bread.
Broil until the cheese bubbles and becomes lightly
brown. Serve immediately.



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