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1
Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the.
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2
corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight.
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3
Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper.
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4
Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat.
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5
Heat canola oil in a heavy bottomed stock pot. Working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.
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6
Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.
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7
Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 1/2 hours, until the beef becomes tender. Stir the flour into.
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8
1/4 cup of water and slowly whisk into the stew. Continue cooking the stew for another 1/2 hour until thick and the beef is very tender.
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9
Just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a saute pan and add water to barely cover the carrots, add the butter and lightly season with salt and.
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10
pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with or as a bed for the beef.
