The Pheasantry’s Beef Stew

A rich red-wine beef stew with bacon, carrots, mushrooms, onions, and plums, simmered until tender and served over Parmesan-nutmeg mashed potatoes with parsley.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium nonstick skillet over medium heat, combine the bacon and a splash of water and cook, stirring occasionally, until the water evaporates, then fry until browned, about 5 minutes more. Transfer the bacon to a large saucepan or Dutch oven but set aside the skillet with the bacon fat.

Step 2

Sprinkle the beef with salt. Place some flour in a small bowl and add the beef, tossing to coat. Then shake off the excess.

Step 3

Set the same skillet with the bacon fat over medium-high heat and brown the beef in batches, without overcrowding the pan so the chunks don’t stick together, and cook until browned, about 1 minute on each side. Do not stir; just flip the chunks on each side to brown evenly. As the beef finishes cooking, transfer to the saucepan with the bacon, add the wine, set over low heat, and bring to a simmer.

Step 4

In the same skillet over medium heat, warm 1 Tbsp of the vegetable oil. Add the onion and celery and cook, stirring frequently, until lightly browned, about 4 minutes. Then add the garlic and stir-fry for about 30 seconds more. Transfer everything to the pan with the bacon and beef. Add a splash of wine to the skillet and deglaze, scraping up the browned bits with a wooden spoon, then add the liquid to the saucepan.

Step 5

Add the beef stock, parsley, bay leaves, thyme, and plums to the saucepan, stir, cover, and let simmer. After 30 minutes, remove the parsley and thyme sprigs. Continue to simmer, stirring occasionally.

Step 6

While the meat is cooking, in the same skillet over medium heat, warm the remaining 1 Tbsp vegetable oil. Add the carrot and cook until golden brown on both sides, about 4 minutes. Transfer to a medium bowl, cover, and set aside.

Step 7

Rinse the mushrooms with cold water and pat dry. In the same skillet over medium heat, melt 1 Tbsp of the butter. Add the mushrooms and cook, stirring once or twice, until golden brown, 3 to 4 minutes. Season with salt and pepper, and then transfer to the bowl with the carrots and set aside.

Step 8

In the same skillet over medium heat, warm the remaining 1 Tbsp butter. Add the shallot and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the shallot to the bowl with the carrot and mushrooms.

Step 9

After the meat has simmered for about 1½ hours, discard the bay leaves and add the mushrooms, onion, and carrot. Continue to simmer, adding a splash more wine if needed, until the meat is tender and the stew is thick, about 30 minutes more. At the very end, season with salt and pepper. The stew can be served right away or refrigerated overnight to let the flavors develop; reheat gently over low heat.

Step 10

To make the mashed potatoes: In a medium saucepan, add potatoes and enough water to cover. Add 1 tsp salt and cook over medium heat until tender, about 30 minutes. Drain the potatoes and let sit for 5 minutes. Using a masher or fork, mash the potatoes. Add the butter and stir until well combined, then stir in the cheese and nutmeg.

Step 11

Divide the mashed potatoes among individual bowls, top with the stew, and garnish with parsley. Serve immediately with hunks of fresh baguette, if desired.