This final edition in the 2010 CTB Recipe Challenge comes from Karin in Ft. Collins, CO. Here’s to bringing on the foux da fafa French connection. Karin writes:
I satisfy my man with a hearty meal and with his pleasure fulfilled I can be pleased in return. This recipe may seem daunting but believe me it is well worth the foreplay. With the right prep the ‘oven’ does the majority of the work and gives the strength the to keeps everything up all night long and keep the au jus flowing. This recipe is surely is femme fatale. Ooh la la!
Total time: Approximately 2.5 hours
Projected cost: $12
Drinking buddy: Red red wine
Ingredients (serves 2)
1. 1 cup red wine
2. 1 dash black pepper
3. 2 tbsp CALIVIRGIN olive oil
4. 1 dash sea salt
5. 2 tbsp flour
6. 1lb. Stewing Beef
7. 1lb of mushrooms, sliced
8. 3 medium onions chopped coarsely
9. 1 large carrot chopped coarsely
10. 6 strips bacon
11. 1 bay leaf
12. 4 cloves garlic chopped finely
Preheat oven to 450°F/230°C. Blanch (save water for bouillon) then sizzle the bacon, leaving the grease in the pan at a low heat to sauté the vegetables.
Sauté onions, carrots, mushrooms, garlic using olive oil bacon mixture. Set aside temporarily.
Paper towel blot the beef and brown in the same pan, then toss the beef with the salt, pepper, flour ménage a trois and put in oven for 10 minutes, tossing after 5 minutes.
Reduce oven to 350°F/175°C. Add the wine and bacon water beef broth to the coated beef. Add the vegetables and crushed bay leaf and place in oven for 2 1/2 hrs while you work up an appetite.