Recipe - DAUBE DE BOEUF À LA GASCONNE (GASCON-STYLE BEEF STEW)

DAUBE DE BOEUF À LA GASCONNE 

(GASCON-STYLE BEEF STEW)

This rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, madiran wine. We use pinot noir instead for a lighter, more nuanced version. This recipe first appeared in our December 2013 issue along with David McAninch's article First Night.

SERVES 6-8

Ingredients

3 oz. slab bacon, cut into ¹⁄₂″ matchsticks

3 ¹⁄₂ lb. beef chuck, trimmed and cut into 2″ pieces

Kosher salt and freshly ground pepper, to taste

10 cloves garlic, roughly chopped

3 medium carrots, cut into ¹⁄₂″ pieces

2 parsnips, peeled and cut into ¹⁄₂″ pieces

1 large yellow onion, cut into ¹⁄₂″ pieces

¹⁄₃ cup armagnac or another brandy

2 cups beef stock

1 (750-ml.) bottle light-bodied red wine, such as pinot noir

3 sprigs parsley

3 sprigs thyme

2 bay leaves

2 sprigs rosemary

Cheesecloth, for herbs

2 oz. roughly chopped dark chocolate

3 tbsp. unsalted butter

4 oz. porcini or white button mushrooms, trimmed and quartered

Country bread, for serving (optional)

Instructions

Heat bacon in an 8-qt. saucepan over medium-high heat; cook, stirring occasionally, until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Season beef with salt and pepper. Working in batches, cook beef, turning as needed, until browned, 12–14 minutes. Transfer beef to a bowl; set aside. Add garlic, carrots, parsnips, and onion; cook, stirring occasionally, until slightly caramelized, 10–12 minutes. Add armagnac; cook, stirring and scraping up browned bits from bottom of pan, until reduced by half, 1–2 minutes. Add stock, wine, salt, and pepper; boil. Place parsley, thyme, bay leaves, and rosemary on a piece of cheesecloth; tie into a tight package and add to pan. Return beef to pan and reduce heat to medium-low; cook, covered slightly, until beef is very tender, 2–2 ¹⁄₂ hours. Uncover and stir in reserved bacon, plus chocolate, salt, and pepper; cook until chocolate is melted, about 5 minutes more. Keep stew warm.

Melt butter in a 12" skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 4–6 minutes. Season with salt and pepper, and stir into stew. Ladle stew into bowls; serve with bread on the side, if you like.

from SAVEUR