This hearty beef stew is the most beautiful French rural food

Over the past few weeks, my house has been full of the aroma of the delicious beef, slowly, in full -bodied red wine. It has as much smell as big, bold red lately that my family now insists on taking a break from cooking with wine. The reason for this is to perfect the bold, full-flavored Gascogne-style beef and root vegetables and every minute, no matter what my family says.

The Gascogne region is located in the southwestern part of France, between Bordeaux and Spain. The region is popular with culinary fans because of its earthy flavors, duck and goose gras, and other robust, lavish foods. Because the region is so known for poultry, especially ducks, it is not difficult to see why it has a reputation for rich food. As with most regional kitchens, a vegetable, which is local. For GasCogne, this means that duck fat instead of olive oil, tannins and exceptionally bold red wines, plums dried from abundant plum trees, as well as unique nuts and caramel flavored brandy for the so-called Armagnac. All these flavors are incorporated into this beef stew.

Tips for success when roasting is cooked

The technique of making stew is quite clear: the rather clear liking of beef and bacon pieces, aromas such as garlic, carrots and parsnips to the earthy flavor, delicious Armagnac, add the shaver and broth, then add broth. Cook at low temperatures for a few hours until tasteful and gentle. A handful of chopped plums for a welcome sweet for a welcome sweet that complements acid wine.

Heat treatment is key during the recipe. When destroying the meat, make sure that the pan is warm enough to actually create a shell on the beef, but avoid too high temperatures or if you scorch the pan. Similarly, cook the stew in a very low oven to ensure that the connective tissue of the muscle fibers and beef is slowly soft and wet. The gelatin that causes the meat to look wet and gentle even after long cooking.

Best Wine Opportunities for Gascogne Style beef stew

The challenge of developing such a recipe is to select the right ingredients. The Daube de Boeuf à La Gasconne reflects rich, earthy and bold flavors that are noteworthy in the kitchen there. The most important question is when to keep the recipe with the traditional ingredients that determine the recipe, and when you need changes to be accessible to home chefs like me who live outside France.

The main ingredient in question here is wine. The right wine in the prescription is very important (after all, a full bottle is used!). Traditionally, Madiran, red wine from the Gascogne region, is used in the stew. It is a tannish red wine made from Tannat grapes, which results in a very strikingly bold taste. In fact, I had a hard time enjoying drinking this shaver, but it is a bold taste when it is steamed with beef.

But Madiran can sometimes be a challenge in American wine shops, so I have tested Bordeaux and Burgundia with common French red wines. And while these wines can certainly create a delicious roast, these stews do not feel rich or quite complex, compared to the stew with Madiran. The solid wine option, which is much easier to find, is the Cahors, which is primarily made with Malbec grapes. If Madiran and Cahors are not available, you can replace a high quality Malbec wine.

Recommendations for a balanced stew

Especially looking at old cookbooks Escoffier: The Culinary GuideI found that they traditionally made a Daube by picking beef in red wine and aromas. This is an area where I think it is worth breaking it from tradition. During my tests, cooking of bor marked beef resulted in too coarse flavored roasted results.

At the same time, I suggest that you follow the usual traditional method to cool the stew and then cool it overnight in the refrigerator before serving. During my tests, I found that this will result in a richer, more complex taste for the stew if freshly prepared. I know it's hard to plan in advance and wait for a whole day before you get into the stew, but in my opinion, if you will blast a good bottle of wine and duck fat, it is a shame not to let it be as many flavors. I found that the cooler of the stew overnight deepens the flavors and allows them to get married.

When you are ready to serve the reserved stew, simply download all the remaining fat layers from the top before heating. You will reward you with a succulently rich food that is definitely rustic, yet complex, earthy and delicious to reflect the traditional flavors of GasCogne.

Cooking method
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• 3 pound (1.4Kg) Boneless beef

• 1 1/4 teaspoon Diamond crystal kosher saltshared; For table salt use half with so much volume

• 3/4 teaspoon fresh ground black peppershared

• 2 tablespoon olive oil or duck fat

• 4 ounce (113g) bacon1/4 inches cut into wide strips

• 1 medium onion (8 ounce; 226g), diced

• 2 large carrot (8 ounce; 225g Total), peeled and transversely 1/2 inches thickly cut

• 2 large parsnip (8 ounce; 225g Total), peeled and transversely 1/2 inches thickly cut

• 4 medium garlic cloveminced

• 3 tablespoon universal flour

• 1/4 cup (60ml) brandy (preferably Armagnac), see notes

• One 750 ml of glass bodily (preferably Madiran or Cahors), see the notes

• 2 cup homemade cattle or Homemade chicken kit or shop bought in a low sodium chicken soup

• 4 friction cord

• 8 pitted prunes (about 2 ounce), roughly chopped

• Chopped fresh parsley the garnish

• Potato or crispy bread For serving (optional)

1. Set the baking rack to the lower position and heat the oven 275 ℉ (135 ℃).

2. Cut all the big and hard greasy pieces of the chuck and then cut into 1/2 inch pieces. Pat dry paper with towels and sprinkle it all with 3/4 teaspoons of salt and 1/2 teaspoon of black pepper.

3. Heat the olive oil or duck fat in a large, heavy bottom or in a Dutch oven at medium to high heat until glittering. Cook half of the beef until brown on each side for 4-5 minutes. Set the heat to avoid burns. Place the brown beef on a plate and then repeat the remaining beef.

4. Reduce the heat moderately and add the bacon to the pot with the fat displayed beef. Cook, often mixed until it starts tan, approx. 4 minutes. Add the onions, carrots and paster and cook, often mixed until the vegetables start to soften, approx. For 3 minutes, setting the heat to avoid scorching vegetables. Sprinkle the vegetables with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

5. Add the garlic and flour and cook, often mixed until fragrant and remain dry flour, approx. For 1 minute. Remove the pot from the heat, add the brandy, stir, then return to the heat and cook for 1 minute.

6. Slowly whisk the wine, stock or broth, thyme and plums. Bring the mixture on the medium-high heat and cook until slightly thickened, approx. 5 minutes. Add the beef and juices from the plate to the dish. Cover and move into the oven. Cook until the beef fork is gentle, 2 1/2-3 hours.

7. Remove the stew from the oven. If necessary, put it on a burner and cook it and, occasionally mixed for up to 20 minutes, to reduce and thicken the desired consistency. Use a spoon of excess liquid fat from the top of the stew and serve it immediately, decorated with parsley. Or, for the best tasting stew, the picking step, the cool stew and the next day. To serve the next day, let the roasted at room temperature rest until it is warm, approx. 1 hour, then cover and cool overnight. When you are ready to serve, spoon spoon down the hardened fat and heat the stew on the stove of medium heat until hot, approx. 15 minutes. Decorate with parsley before serving.

Special equipment

Big heavy bottom pot or Dutch oven, spoon

Note

Armagnac has a distinctive robust flavor, but can replace your favorite brandy if Armagnac is not available.

The red wine in the prescription is an important ingredient. If possible, use high quality Madiran wine from the French Gascogne region. A good substitute for the Cahors, also from the southwestern part of France. If both are not available, access Malbec.

Make-Head and Storage

The roasted room temperature can be cooled to room temperature and then cooled in an airtight container for up to 4 days or up to 2 months. Remove the fat layer before heating on the stove. Decorate with parsley just before serving.