Ingredients
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2 pounds beef stew meat, cut into 1/2-inch cubes
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2 teaspoons salt, divided
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1 cup all-purpose flour
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½ (1 pound) package thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
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2 cups thickly sliced celery
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1 cup chopped onion
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1 cup chopped carrot
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5 cloves garlic, crushed
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½ teaspoon red pepper flakes
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1 ½ cups red wine
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2 fluid ounces cognac
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2 (14.5 ounce) cans stewed tomatoes, crushed
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3 cups reduced-sodium beef broth
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2 ½ cups beef consomme
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2 tablespoons balsamic vinegar
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1 tablespoon tomato paste
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2 teaspoons ground thyme
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4 bay leaves
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½ teaspoon freshly ground black pepper
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⅔ cup pearl barley
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1 (8 ounce) package frozen pearl onions, thawed
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1 pinch white sugar
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1 (16 ounce) package frozen peas
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3 tablespoons butter
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1 pound crimini mushrooms, quartered
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2 tablespoons cornstarch
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¼ cup cold water
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¼ cup minced fresh Italian parsley
Directions
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Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
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Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
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Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
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Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
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Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
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Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
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Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
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Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.
Cook's Notes:
You can use a Dutch oven instead of a stock pot.
When burning the wine and cognac, keep a skillet lid handy in case the fire needs quick extinguishing.
Nutrition Facts (per serving)
649 | Calories |
25g | Fat |
55g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 649 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 10g | 52% |
Cholesterol 84mg | 28% |
Sodium 1469mg | 64% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 9g | 33% |
Total Sugars 12g | |
Protein 36g | 73% |
Vitamin C 27mg | 29% |
Calcium 119mg | 9% |
Iron 7mg | 41% |
Potassium 1026mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.