Ernest Borgnine Stew
Submitted by Collette
Ingredients
4 lb beef round; cut in 2"
-squares
or sirloin tips
bacon grease
salt and pepper
2 md onions; coarsely chopped
2 lg garlic cloves; mashed
-(optional)
3 shallots; chopped
1/3 c butter
1/2 c flour
3 c dry red wine
2 c beef stock
1 ts sugar
1 c tomato sauce
1/2 ts dried basil
1 1/2 lb fresh mushrooms
butter for cooking mushrooms
24 sm carrots; or sliced carrots
24 sm white pearl onions
10 oz frozen peas
Instructions
Dry beef thoroughly, then brown on all sides in a skillet in hot bacon
grease.
Remove pieces to a large casserole (5 quart) as they are browned. Pour out
grease, then add 2 cups of the wine to the skillet and deglaze the pan.
Pour
this over beef in casserole.
Using the same skillet, saute onions, garlic, and shallots in the butter
until
golden and tender. Stir in the flour. Gradually add the remaining wine,
beef
stock, and tomato sauce and stir constantly until sauce comes to a boil.
Add
salt, pepper, sugar, basil, and pour over beef. Mix sauce and beef
gently.
Cover tightly and place in a 275ø oven. Bake for 3 or 4 hours or until
tender
but not falling apart. Remove from oven, taste for seasoning and cool.
REFRIGERATE OVERNIGHT to blend flavors.
The next day remove any congealed fat from casserole. Saute mushrooms (cut
in
half if very large) in some butter for a minute or two. Cook carrots and
onions separately until barely tender and drain. Add these vegetables to
the
beef, stir, taste again for seasoning, then cover and place again in a 300ø
oven until very hot. Remember to just heat and not cook it. Add the
frozen
peas just before serving and again heat through to thaw and slightly cook
peas. Serves 8 to 10
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