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- 1 pkg @thecedarmarket thick cut boneless fillet London broil (approx 2.5lbs)
- 1 pkg @thecedarmarket chopped yellow onions (or 1 onion chopped)
- 1 pkg @thecedarmarket chopped carrots (or 2 medium carrots chopped)
- 1 pack pearl onions (can use fresh or frozen)
- 1 pack cremini mushrooms
- 2 tbsp beef bacon fat (see my sheet pan bacon video) or 2 tbsp oil
- 2 @thecedarmarket beef marrow bones
- 2 cups red wine
- 2 cups vegetable stock
- 2 tbsp flour
- 2 tbsp salt
- 1 tbsp black pepper
- 5 garlic cloves, crushed
- 10 sprigs fresh thyme
- 3 bay leaves
- 1 tbsp red wine vinegar
- 1 tbsp honey
- .5 tbsp soy sauce
Recipe created for Cedar Market by: @Foodkidsandsleep
This is a pretty basic dish with an intimidating name, don’t be… it’s just beef stew; a really good one. You can serve it as is with some crusty bread or on top of mashed potatoes, parsnip or creamy polenta. Just don’t overcook the beef.
Cooking Instructions
Cut the roast into 3-4 large chunks. Cover with flour and season with salt. In a hot dutch oven, add oil and sear on the two big sides then remove.
Add the onions, tomato paste, salt, pepper, crushed garlic, and bacon fat and let that caramelize. Then add the wine, stock, marrow bones, & herbs and bring to a simmer.
Cut the beef into smaller two-bite sized chunks, then add it to the braising liquid. Cover and add to a 300℉ oven for 2 hours.
While that cooks, heat a frying pan with some oil. Add your cremini mushrooms and brown them on one side. Then add the pearl onions, carrots and the honey, soy sauce and red wine vinegar. Let that thicken and reduce.
Remove the pot from the oven and add the mushrooms, onions and carrots mixture from the frying pan. Cover and cook for another hour in the oven.
Remove and serve hot on its own or over mashed potatoes.
Enjoy!
