Why recepie famous for?
Hunter's Stew!! Otherwise known as Beef Chasseur, this french beef stew is rich and hearty with a luscious, velvety sauce flavored with mushrooms, tomatoes and white wine. An easy technique makes this stew restaurant worthy in a fraction of the time!!!
Ingredients
2 Tbsp. vegetable oil
1 lb. beef stew meat cut into 1 1/2 inch pieces
3 Tbsp. butter softened
2 Tbsp. flour
1 cup sliced cremini mushrooms
½ cup shallots cut into ½ inch dice
¼ cup carrots
¼ cup celery
1 bouquet garni
1 cup dry white wine
1 ½ cups beef stock
1 cup canned diced tomatoes, drained
1/4 cup minced parsley
Instructions
Pre heat the oven to 350 degrees.
Combine 2 tablespoons butter and 2 tablespoons flour in a small bowl and stir until thoroughly combined. Set aside.
Blot the stew meat dry and season with salt and pepper.
Heat 2 Tablespoons vegetable oil in the cocotte over medium high heat.
When the oil is hot (it should shimmer) add several pieces of the stew meat, being careful not to crowd the pan.
Cook, browning the meat until the meat easily releases from the pan.
Remove the meat pieces to a plate and repeat with the remaining meat.
Add the remaining 1 tablespoon butter to the cocotte.
Saute the mushrooms for approximately 3 minutes until the mushrooms are golden.Remove the mushrooms and set aside.
Add the shallots, carrots and celery and cook over medium high heat until the vegetables begin to soften an the shallots are golden - about 5 minutes.
Add the wine and cook, scraping the bottom of the pan.
Add the meat back to the pan and pour in the beef stock.
Add the tomatoes, bouquet garni and bring the mixture up to a boil.
Cover the cocotte and place in the oven.
Bake for 1 1/2 hours or until the beef is tender
Remove stew from the oven.
Remove the cover and stir in the flour/butter mixture.
Add the mushrooms and stir to combine.
Divide stew among 4 bowls and sprinkle with parsley.
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