Blanquette de Boeuf
Makes 4 servings.
1 Tablespoon olive oil
1-1/2 pounds beef stew meat
2 carrots, cut into 1/2 inch slices
2 celery stalks, cut into 1/2 inch slices
1 small onion, cut into 1/4 inch slices
1 garlic clove, chopped
2 small leeks (white part only), cut into 1 inch pieces
1/4 teaspoon dried thyme
1/2 teaspoon dried tarragon
2 small bay leaves
1-1/2 teaspoon salt
1/4 teaspoon white pepper
2 Tablespoons Calvados
3/4 cup dry Vermouth
3-1/2 cups water
1 onion, cut into 16th's
6-1/2 Tablespoon unsalted butter
1 teaspoon sugar
3/4 lb. mushrooms, quartered
3 Tablespoons gf flour
1 large egg yolk
1/3 cup heavy cream
1/3 cup fresh Italian parsley, finely chopped
In a large pot, heat oil over medium high heat. Add beef and brown on all sides. Add carrots, celery, onion, garlic, leeks, thyme, tarragon, 1 bay leaf, 2 cloves, 1 teaspoon salt and white pepper. Add Calvados, Vermouth and water. Bring to a boil, then reduce to a simmer (skimming frequently), for 30 minutes. Cover and continue to cook for another hour or until the meat is ver tender but not falling apart.
Remove the pot from the3 heat. Drain off the broth and reserve. Separate the meat from the vegetables. Discard the vegetables and set the meat aside.
In a medium skillet melt 1-1/2 tablespoons butter; add remaining onions, sugar and enough water to just cover onions. Cook until water has evaporated and onions are tender (about 20 minutes). Set aside.
Melt butter in a large skillet over medium-high heat. Add mushrooms and sauté, turning once or twice until golden. Set aside.
Melt remaining 3 tablespoons of butter over medium heat in a saucepan. Add 3 tablespoon gf flour slowly. Stir with a wooden spoon for 3 minutes. Slowly add 2 cups of reserved stock, whisking constantly. Bring the liquid to a boil and boil for 4 minutes, then reduce heat and simmer, whisking occasionally for about 8 minutes (mixture should be nice and thick).
Boil remaining stock until it has been reduce to about 1/2 cup. Combine egg yolks and cream in a small bowl. Slowly pour about 2 tablespoons of boiling stock into the egg mixture, whisking constantly. Add another 2 tablespoons of stock to the eggs and whisk well. Pour the egg mixture into the remaining stock and whisk well.
Bring the sauce to a simmer and cook, whisking constantly for about 5 minutes. Add the beef, onions, and mushrooms. Cook until heated through. Adjust seasonings to taste with salt and freshly ground black pepper.
Serve Blanquette de Boeuf over Buttermilk Mashed Potatoes and garnish with parsley.