Recipe#8442

Title: French Beef Stew

Recipe By     : TVFN-HOW TO BOIL WATER SHOW #HB8299

   2      Pounds        Beef (Chuck, Rump Or Brisket) Trimmed -- cut 
in 2" chunks
   4      Cups          Red Wine
   1                    bay leaf
   2                    Cloves
   1                    Onion -- peeled and halved
   1      Clove         garlic
   4      Tablespoons   butter
   4      Ounces        thick bacon -- cut into 1/2" pieces
     1/2  Cup           Flour
   1      Teaspoon      Thyme
   1 1/2  Cups          beef stock
                        Salt And Pepper
  12      Small         pearl onions
   2      Tablespoons   butter
   1      Teaspoon      sugar
  12                    mushrooms -- quartered
   3                    
   2      tablespoons   soft butter mixed with 2 tablespoons flour
                        chopped parsley
In a large bowl combine beef chunks, wine, bay leaf, 
cloves, onion and garlic. Toss together to coat meat, 
cover bowl with plastic wrap and refrigerate for 4 - 12 
hours.
In a large heavy pot, melt butter and cook off bacon 
until just crispy and set aside to drain. Scoop beef 
from marinade and pat dry with paper towels. Toss in 
a bowl with flour to coat. Shake off excess flour. Add 
the floured beef to the pot and cook until nicely browned. 
Stir in the onion and garlic from the marinade, as well 
as the thyme, stock and season with salt and pepper. 
Bring to a boil. Reduce heat and simmer for 1 1/2 hours 
or until meat is tender.
Peel the pearl onions and trim off a little bit of the root 
end. Melt butter in a small skillet and add pearl onions. 
Toss to coat and pour in 1/4 cup of water and cover. 
Simmer until tender. Uncover and allow liquid to 
evaporate. Sprinkle in 1 teaspoon sugar and shake
pan over medium heat until onions begin to brown and 
caramelize. Season with salt & pepper.
In another skillet melt 3 tablespoons butter and cook
mushrooms until golden brown. Stir in crispy bacon 
bits and season with salt & pepper.
When the beef is tender, remove meat with a slotted 
spoon to a bowl. Simmer sauce until thickened and 
stir in flour/butter mixture to help thicken. Season 
sauce to taste. Return beef to pot and bring stew 
to a boil. Serve hot with boiled potatoes, pearl 
onions, mushrooms and garnish with chopped parsley.