Boeuf de Detroit Recipe

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Detroit Beef Stew

The city of Detroit developed from a French fort and missionary outpost founded in 1701 and has been governed by three world powers:  France, Great Britain, and the United States.  Before that, it was Indian land.  It is the French roots of the old city that inspired the posting of this recipe.  It is classically French, just as Detroit was for a moment in history. 

Serves 6

Ingredients
1 large white onion, peeled and sliced
1 large carrot, peeled and sliced
2 cups of a Michigan dry red wine
1 tablespoon red wine vinegar
2.5 pound beef chuck roast, cut into 2" chunks and as much of the visible fat removed as possible
4 slices of applewood smoked bacon
1 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
2 bay leaves
Optional: salt and pepper, to taste

Instructions
1.  Begin the night before - or allow at least 6 hours marinating time.
2.  Combine the onion, carrot, wine, and vinegar in a gallon Ziploc bag.  Add the beef and seal well.  Marinate overnight or for at least 6 hours.
3. Heat oven to 325 degrees.
4.  Line a rimmed sheet pan with several layers of paper toweling.  Remove the beef from the bag to the paper toweling.  Use a few more layers to blot the tops of the beef.
5. Place the bacon in a 5-6 quart Dutch oven.  Cook until crisp.  Remove the bacon and reserve leaving the fat in the pot. 
6.  Sear and brown the beef on all sides.  Stir in the remaining contents of the bag.  Add the thyme, rosemary and bay leaves.  Crumble the bacon and toss in. 
7.  Cover with a heavy lid and bake for 2 to 2.5 hours or until tender.
8.  You may wish to defat the pan juices and use them to make a cream gravy, however classic French style is au jus so I wouldn't dare to do that!