February 12, 2015
- The blanched bacon rind
- Serving Size: 1 (584.3 g)
- Calories 1050.3
- Total Fat - 81.4 g
- Saturated Fat - 36.6 g
- Cholesterol - 559.6 mg
- Sodium - 1503.6 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 1.5 g
- Sugars - 2.7 g
- Protein - 60 g
- Calcium - 1146.5 mg
- Iron - 15 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.9 mg
PREPARE THE BACON
Remove the rind. Cut the bacon into lardons (Sticks, 1/4 inch thick and 1/2 inch long) and simmer everything in 4 cups of water for 10 minutes. Drain and dry carefully with paper towels.
Preheat oven to hot 450ºF
In a frying pan, sauté the lardons in a tablespoon of olive oil for 2-3 minutes until they’re lightly (oven proof or dutch oven) brown. Remove them to a side dish with a slotted spoon.
In the same pan, sauté the beef until it’s golden brown. Remove it to the side dish where you keep the bacon and set aside.
Still in the same pan, sauté the carrot and the onion. Return the bacon and the beef to the pan. Sprinkle it with salt and pepper, then add the flour and toss. Cook for 5 minutes, toasting the flour. Stir in the wine, stock, tomato paste, mashed garlic cloves, thyme, bay and the blanched bacon rind.
Bring it to simmering point on the stove. Now, if you were using a frying pan, discard it and put the stew in an oven proof dish.
Cover the pan (If your dish doesn't have a lid, use aluminum foil and stretch it to the edges of the dish in order to minimize the loss of juices) and place it low in the oven. Adjust the heat so that the liquid simmers very slowly, it has to go on for 3-4 hours.
While the stew is cooking, prepare onions and mushrooms. For the onions: Melt 1 tablespoon butter in a frying pan and sauté the peeled onions until golden brown. Add beef stock until they’re almost covered and simmer for 20-25 minutes, or until almost all the liquid disappears and they’re tender but keep their shape. Set aside.
Prepare the mushrooms as well: Wash quarter and sauté them in 2 tablespoons butter. Keep on stirring until they’re nicely brown. Set aside.
When meat is tender, put the stew into a sieve over a saucepan, wash out the casserole and return the stew to it. Put onions and mushrooms over the meat.
Skim the fat off the sauce. Put the saucepan on the stove and simmer it for 2-3 minutes. Skim additional fat if it rises. The sauce should be thick enough to coat a spoon. If not, boil it until it thickens. If it’s too thick, stir in some stock or bouillon to make it lighter.
Pour the sauce over the stew. Put the casserole on the stove or in the oven and reheat for 2-3 minutes. Serve it in the casserole with some sprigs of fresh parsley.
Tips & Variations
No special items needed.