4 Tbsp canola oil
2 ½ lb(s) boneless beef short ribs, fat removed, cut into 1 1/2 x 1 1/2-inch pieces
salt and pepper
¾ cup all-purpose flour
6 oz applewood smoked bacon, cut into 1/4-inch pieces
2 Tbsp butter
4 cloves, tied to a string
2 bay leaves
18 small pearl onions, peeled
18 baby carrots, peeled and cut in half if longer than 2 inches; otherwise kept whole
18 baby turnips, peeled and halved
½ lb(s) chanterelles mushrooms, cleaned, trimmed and cut in half
2 onions, diced
1 head garlic, cloves separated, peeled and chopped
1 ½ Tbsp fresh root ginger, minced
1 Tbsp cumin, freshly ground
1 Tbsp brown mustard seeds, ground
2 Tbsp tomato paste
½ tsp black pepper, freshly ground
½ Tbsp Aleppo pepper
1 750 mL bottle red Burgundy wine
1 quart white beef stock
4 sprigs thyme
2 Tbsp brown sugar
¼ cup parsley, for garnish
¼ cup chervil, picked, for garnish
1. Preheat oven to 325ºF.
2. Season the beef with salt and pepper and lightly coat with the flour keep at room temperature for 30 minutes. Reserve extra flour.
3. Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
4. In the same pot sear the short ribs until lightly coloured. Take care not to burn the pan.
5. Remove the beef and add the pearl onions cook for 2-3 minutes. Remove the onions and reserve.
6. Repeat this process with the carrots and turnips.
7. Add the chanterelles and sauté for 1 minute, remove and reserve.
8. Add the butter to the left over oil and add the cloves, bay leaf and cook for 1 minute. Add minced onion, garlic and ginger cook for 4-5 minutes until transparent.
9. Add the ground spice and cook for 2 minutes more. Add the left over flour and the tomato paste and cook for 2 minutes.
10. Deglaze with the wine and bring to a boil add the beef stock and bring up to a boil.
11. Add the bacon and the short ribs to the pan. Bring up to a boil reduce heat. Add thyme. Season.
12. Place the pot in the oven and cook approximately 2 to 2 ½ hours.
13. Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.
14. Take out of oven add sugar and remove clove, parsley and bay leaves. Add the chanterelles. Re-season with salt.
15. At this time the stew should be not as saucy and a bit thicker.
16. Garnish with picked parsley and chervil.