French Onion Beef Stew!? | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Heat about 2 tablespoons of clarified butter in a Dutch oven or fry pan. When hot, brown the beef until golden. If using the same pot, remove the beef and sauté the onions.
2. In a fry pan, heat 2 more tablespoons of clarified butter. Sauté the onions until golden brown, then set them aside. Sauté the leeks and shallots, set them aside, then sauté the mushrooms.
3. Return everything to the Dutch oven: beef, onions, shallots, leeks and mushrooms. Add the celery, carrots, garlic, thyme, sherry, port and stocks, using enough stock to cover the meat. Add half the parsley, mix well and season with salt and pepper.
4. Bring to a boil, then reduce to very low and cook until the meat is tender and can be cut with a spoon.
5. If you have a cooked roux, add it at the end. Otherwise, add flour to thicken about 20 to 30 minutes before the end, so it cooks fully and doesn't stick. Season with salt and pepper to taste.
6. Serve with mashed potatoes and cheese croutons: slice a baguette 1/4 inch thick, cover with Gruyère and broil until light golden brown.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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