Ingredients
1 1/4 lb. (625 g) boneless beef tri-tip or shoulder, cut into 1/2-inch (12-mm) cubes
salt and freshly ground black pepper
all-purpose flour, for dredging
3 oz. (80 ml) extra-virgin olive oil
1/2 C. (125 ml) finely diced onion
1/4 C. (60 ml) finely diced carrot
1/4 C. (60 ml) finely diced celery
1 sprig each fresh thyme and fresh parsley, and 1 bay leaf, tied securely together with kitchen string to make a bouquet garni
2 C. (500 ml) red wine
1 C. (250 ml) good-quality beef broth
2 Tbs. unsalted butter
2 oz. thick-cut streaky bacon, cut into 1/4-inch (6-mm) pieces
6 oz. (185 g) pearl onions, parboiled for 30 seconds, rinsed, and peeled
2 C. (500 ml) wild mushrooms, scrubbed clean with a damp cloth and cut into 1/4-inch (6-mm) slices
2 Tbs. minced parsley leaves
Directions
Season the beef cubes all over with salt and pepper. Spread some flour on a plate. A few pieces at a time, roll the beef cubes in the flour, shaking off excess flour before transferring them to another plate or a bowl. Heat a large, heavy sauté pan over high heat. Add 2 oz. (60 ml) of the olive oil and as soon as it is hot, add the meat and sear it all over until nicely browned, about 5 minutes. Remove the meat with a slotted spoon and set it aside on the plate or in the bowl. Add to the pan the onion, carrot, celery and bouquet garni.
Saute until lightly colored, about 5 minutes. Add the wine and stir and scrape with a wooden spoon to deglaze the pan deposits; then, continue simmering briskly until the wine reduces to half its original volume, 7 to 10 minutes. Add 3/4 C. (180 ml) of the broth and return the beef to the pan. Partially cover the pan, reduce the heat to maintain a bare simmer, and continue cooking until the beef is tender, about 1 hour, adding some or all of the remaining broth if necessary. With a slotted spoon, transfer the meat to a plate and cover it with aluminum foil to keep it warm. Set a fine-meshed sieve over a heatproof bowl and pour the sauce through it. Return the strained sauce to the pan and set aside.
Heat another saute pan over high heat. Add the remaining oil and, as soon as it is hot, add the butter. When the butter has melted, add the bacon pieces and saute until they begin to turn golden, 3 to 5 minutes. Add the pearl onions and mushrooms and continue sauteing until they turn golden, about 5 minutes more. Stir the bacon, onions, mushrooms, and beef into the sauce. Simmer over medium heat until everything has heated through, about 15 to 20 minutes more, tasting the sauce and adjusting the seasonings if necessary. Spoon the meat, vegetables, and sauce over mashed potatoes or boiled noodles, garnish with parsley, and serve immediately.
(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
©2004 WOLFGANG PUCK WORLDWIDE, INC.
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