France Doesn't Want You To Know How To Make This

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cut the beef into big chunks and set aside.

Wash, peel, and chop one carrot and roughly dice a large yellow onion.

Add the carrot, onion, fresh parsley, bay leaves, thyme, and grated garlic to a bowl with the beef.

Pour in about 2/3 of a bottle of red wine and add a pinch of salt; mix and refrigerate overnight.

On day two, strain the marinade into another bowl, keeping the solids for later.

Dry off the beef chunks with paper towels and season with salt and pepper.

Dust the beef with all-purpose flour for better browning.

In a room temperature pan, add 3/4 pound of chopped bacon and heat over medium until crispy; remove bacon and keep the fat.

Sear the beef chunks in the bacon fat over high heat in batches until browned on all sides; remove and set aside.

Deglaze the pan with hot water to lift the fond off the bottom.

In a clean pot, add reserved veggies, another 2 carrots, and half a yellow onion; sauté until softened.

Deglaze with cognac or brandy, scraping up any unburnt fond.

Add back the strained red wine marinade, beef, and bacon; cover with beef stock or water and beef bouillon cubes.

Bring to a boil, then lower to a simmer and transfer to the oven at 275°F for 2-3 hours, checking tenderness periodically.

With 30 minutes left, add in mushrooms and sliced white onions, and peeled pearl onions cooked in ghee.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens