Recipe: Beef Stew with Cahors Wine

Name: Beef Stew with Cahors Wine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Ingredients: 2 kg de paleron, côtes couvertes et pointe de culotte de bœuf ou de joues de bœuf. Demandez à votre boucher de couper des morceaux de 80 g environ.; 2 beaux oignons et 2 carottes coupés en grosse mirepoix (carrés); 50 g de graisse de canard ou d'oie; 120 g de farine tamisée; 2 bouteilles de vin de Cahors; 1 litre de fond de veau non lié et refroidi; 5 cl de vinaigre de vin; 30 g de cèpes secs; 400 g de cèpes frais (ou champignons de Paris) coupés en mirepoix (petits dés) et sautés; 1 tête d'ail coupée en 2 sur l'épaisseur; Thym, laurier et queues de persil, mignonnette de poivre et gros sel; 3 carrés de chocolat noir; 2 anchois à l'huile réduits en purée

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (17 reviews) Meat

Prep 20 min

Cook 120 min

Total 2h20

Servings 6 serv.

Beef Stew with Cahors Wine, like an affectionate memory soaring to the sky for Gaby, my father who was a cook.

Ingredients for 6 servings

2 kg beef chuck, ribs and brisket point, or beef cheeks. Ask your butcher to cut pieces about 80 g each.
2 large onions and 2 carrots cut into large mirepoix (chunks)
50 g duck or goose fat
120 g sifted flour
2 bottles of Cahors wine
1 liter veal stock, unthickened and cooled
5 cl wine vinegar
30 g dried porcini mushrooms
400 g fresh porcini mushrooms (or button mushrooms) cut into mirepoix (small dice) and sautéed
1 head of garlic cut in half lengthwise
Thyme, bay leaf and parsley stems, crushed pepper and coarse salt
3 squares dark chocolate
2 anchovy fillets in oil, reduced to a paste

Step-by-step directions

The day before:

1 In a stainless steel bowl, place the meat, onions and carrots cut into mirepoix, a pinch of thyme flowers, 2 bay leaves, 1 head of garlic unpeeled and cut in half lengthwise, 8 g of crushed pepper, 15 g of coarse salt and the dried porcini mushrooms. Mix well, then add the wine, cold veal stock and vinegar. Cover and refrigerate overnight.

The same day:

2 Drain the meat pieces on one side and the aromatic garnish on the other.

3 In a large Dutch oven over heat, melt the goose fat until it takes on a nice color, then add your meat pieces to brown. Brown them well, then add the aromatic garnish (carrots, onions, garlic, etc.). At this point, lower the heat and let the meat and garnish sweat, covered, for 10 minutes.

4 Only then add the flour. Mix well and let it cook for 5 minutes.

5 Preheat the oven to 180 °C (350 °F).

6 Now pour your marinade (wine and veal stock), then bring to a boil while stirring to prevent sticking. Correct the seasoning and cook covered for 2 hours.

7 Using a fork and skimmer, remove the meat pieces and set aside in a Dutch oven for the table.

8 Bring the sauce to a boil, then blend thoroughly to draw out all the flavors. Strain through fine mesh and at this exact moment add 3 squares of dark chocolate (to remove acidity and give the sauce richness) and the anchovy paste. Blend for 5 seconds.

9 Pour over the meat, then arrange your sautéed porcini or button mushrooms around the dish.

10 Serve for example with fresh tagliatelle, steamed potatoes or celeriac purée.

As you will notice, you'll have more sauce than expected. You can keep this wonderful sauce in small amounts in ice cube trays in the freezer. This way you can use it throughout the year to accompany your dishes: rib steaks, eggs in red wine sauce, pan-fried river fish, etc.