Beef Stew Bistro Jeanty

 

Ingredients

  • 4 lbs beef stew meat
  • 3 carrots, chunked 
  • 3 onions, coarsly chopped
  • 2 ea whole garlic, cut in half
  • 1 Tbsp black peppercorns
  • 1 Tbsp juniper berries
  • 1 bunch fresh thyme
  • 3 ea Bay leaves
  • 2 Tbsp tomato paste
  • 2 cups dark chicken stock
  • 1 btl cabernet sauvignon
  • Olive oil
  • •Salt and pepper to taste

Instructions

  1. On the stovetop, in a large thick bottom large pot, season and brown the short ribs on all sides in olive oil. Remove and place on a sheet pan and set aside. Pour off about half the oil. Then add carrots, onions, and garlic, and roast until the vegetables are brown. Add peppercorns, thyme, juniper berries and bay leaves. Add tomato paste and cook for five minutes. Add red wine. Using a wooden spoon rub down the bottom of the pan removing all of the fond. Reduce by half. Add the seared short ribs and enough chicken stock to just cover and braise for 3 hours at 375 degrees. Remove from the oven when fork tender. Place on a sheet pan and allow to cool. Strain the braising liquid and skim off all the fat, reserve for sauce. To serve, reheat the short ribs in the finished sauce adjusting salt if needed. We serve it with roasted carrots and pearl onions over a bed of buttered egg noodles and garnish with fresh chives.

Additional Notes

This recipe works well without any sauce or marinade. Add the pinch of sugar to the bourgignon stew