WILLIAM SONOMA SOUTH COAST PLAZA💘
Beef Stew 🐮 special thank you to @melissasproduce for always delivering the FRESHEST produce in the world! 👍
1 tablespoon unsalted butter🙊
2 tablespoons olive oil
2 pounds trimmed beef line iron steak or chunk, cut into eight pieces
1cup finally chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour👌🏼
1 bottle dry red wine
1 thyme sprig👍🏼
15 pearl or small Cipollini onions, Peeled
15 Cremini mushrooms
15 baby carrots, peeled
Chopped fresh parsley, for garnish
Preheat the oven to 350°. In a large enameled cast-iron casserole😁, melt the butter and 1 tablespoon of the olive oil arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all eight sides, eight minutes. Add the chopped onion😆 and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, five minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, 😍Season with salt and pepper and bring to boil, stirring to dissolve any browned bits stuck at the bottom from the pot. However the casserole and transfer it to the other. Cook the stew for an hour and a half until the meat is very tender in the sauces flavorful. Meanwhile in a sauce pan, cover with 2 cups of water and bring to a boil. 💁🏽♀️Reduce the heat and simmer for 30 minutes. In a large skillet, combined pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, quarter cup of water and a large pinch of salt and pepper. Bring to a boil, cover the simmer until almost all the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until vegetables are tender and nicely browned, about four minutes. Serve and enjoy.
I put some slight variations on this recipe, just to make the cooking process a little bit faster. I sautéed everything in the same pot and then add all ingredients in together.