I think the cool kids would call this a "de-constructed" beef stew. And why wouldn't they?
Stews are poor people food. A little meat to create some broth and richness with lots of cheap filler like carrots, potatoes, green beans and other fresh veggies. Lucky poor people get eat to from all those healthy food groups and the rich folk go eat at Applebee's and see how much fat, salt and sugar 20 bucks can buy.
OK, that's enough soapbox time. This is a nice traditional beef stew seasoned with smoky bacon and red wine. I used some star anise to give a background note and thin slices of garlic I did "Goodfellas" style. I used a knive instead of razor blade.
Here is how it went down in the AgaKitchen
Marinated Beef & Bacon Stew feeds two with some leftovers, maybe
- 1 lb beef stew meat
- red wine to cover the meat, about a cup and a half
- 2 cloves of fresh garlic, crushed with the back of a knive
- 10 or so cracked black peppercorns
- a piece of star anise and a bayleaf
Open and dry off the meat, put everything in the bowl and cover with red wine. Marinate at least 4 hours and as long as overnite
Stew Me, remember to season as you go
- 2 or 3 ounces of good bacon cut into lardons, thin strips like 1/2 of a stick match
- 1 lb marinated beef, drained and dried off
- 1 nice onion medium dice
- 2 or 3 cloves of garlic sliced razor thin, use a razor if you have to
- 1/2 cup red wine
- 1 cup beef or chicken stock, boxed is OK, homemade should be better
- bouquet garni with , bayleaf, star anise, fresh thyme or rosemary and parsley. Use cheese cloth, a coffe filter or tea bag instead of just tieing with string.
In a heavy bottomed pan saute the bacon until nice and crisp. Remove bacon and reserve. Using the fat from the bacon brown the meat.
Add the onion and garlic and saute with the browned beef a minute or two
Add the red wine and deglaze the pan, all the browned bits in the bottom are full of flavor, go get 'em
Add the stock and bouquet garni and bring to simmer. Cover loosely with the lid just tilted a little so it can vent and not just boil over.
Simmer until tender, add water or stock as needed. Taste and adjust