Beef Stew + Syrah = Delicious!

Ingredients

• 4 thick pieces of bacon, cut into 1-inch pieces
• 3 ½ pounds beef (a chuck roast or shoulder cut is ideal)
• 2 tbsp mild oil (I like grapeseed oil, but canola would be fine)
• 2 onions (I use Walla Walla sweets)
• 6 shallots, thinly sliced
• 10 garlic cloves, peeled
• 1 ½ pounds carrots, peeled and cut into finger-sized pieces (about 3 inches long x up to 1 inch thick)
• 2 parsnips, peels and quartered (optional, but they add a nice sweetness)
• ¼ cup cognac or brandy
• 1 bottle of fruity red wine, I used syrah as recommended by Dorie
• 1 ½ tsp thyme (or 2 fresh sprigs)
• 1 ½ tsp rosemary (or 1 fresh sprig)
• 1 ½ tsp parsley (or 2 fresh sprigs)
• 1 celery stalk, top leaves only
• 3 fresh orange peel, each a couple of inches long
• 6 cloves
• 5 prunes
• salt
• pepper
• Dutch oven or large oven-safe cooking pot with lid

Instructions

1. Preheat oven to 350 degrees.
2. Put the bacon in the Dutch oven or pot, place on the stove over medium heat and brown the bacon. Using a slotted spoon, remove the bacon to a medium to large bowl. Keep the bacon fat in the pot.
3. Cut, then dry the beef between paper towels (this will prevent it from splattering in the oil). Season with pepper. Add 1 tbsp oil to the pot and place over medium-high heat. Add the beef in batches (don't try adding it all at once) and brown on all sides. Move to the bowl with the bacon.
4. Add the remaining 1 tbsp oil and warm it over medium heat. Add the onions and shallots, season with salt and pepper and saute until the onions are soft.
5. Add garlic, carrots and parsnips; stir well.
6. Pour in the brandy (and have a little sip yourself). Turn up the heat, stir and scrape off anything stuck to the bottom of the pan. Boil for a minute, then add the beef and bacon.
7. Add the full bottle of wine, the prunes and herbs (if you use fresh herbs, it's best to make a bouquet garni: just tie them up in a piece of cheesecloth). Stir.
8. Using a toothpick, poke holes in the orange peels and insert the cloves. Add to the pot and stir to mix well.
9. When the wine comes to a boil, cover the pot tightly with aluminum foil, pop on the lid and put it in the oven for one hour (undisturbed, no peeking).
10. Enjoy some wine!
11. Check the beef daube and give it a good stir. If it looks like there's too little liquid, add just enough water to cover the ingredients (but remember, this stew is on the thicker, drier side, so it doesn't need to be swimming in a thin sauce). Cover again and cook another 1 1/2 hours.
12. Enjoy some more wine!
13. At this point, the beef should be fork-tender. If not, cook another 30 minutes or so.
14. Taste the sauce and adjust any seasonings to your liking.
15. Serve the meat moistened with sauce. My family likes to have it over thick, hearty noodles or my sauteed rosemary potatoes (I'll post that recipe another time).
16. Bon appetit!

Wine & Beer Pairing: