Name: Mother Mash Carnabys FARMER'S Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups dry red wine; 2 cups beef or vegetable stock; 6 oz smoked bacon (thick-cut), diced; 1 each yellow onion, large; 3 each garlic cloves, minced; 12 oz button or cremini mushrooms, halved or quartered; 2 tbs all-purpose flour; 1 tbs tomato paste; 3 each fresh thyme sprigs; 1 each bay leaf; 2 tbs unsalted butter; 1 tbs olive oil; 1 tsp brown sugar or honey; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbs parsley, chopped (for garnish); 4 servings rustic bread or mashed potatoes

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Red wine, onion, smoked bacon and mushrooms

Peel and thinly slice the onion. Trim and quarter or halve mushrooms so pieces are roughly uniform. Dice the smoked bacon into small lardons. Mince the garlic and strip thyme leaves from stems (keep stems for cooking if desired).

Prepare ingredients

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the diced smoked bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp at the edges, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a bowl, leaving about 1–2 tablespoons of bacon fat in the pan.

Render bacon

Add 1 tablespoon olive oil to the pan (if needed) and the sliced onion. Cook over medium heat until soft and beginning to caramelize, 8–10 minutes. Add minced garlic and sauté 30–60 seconds until fragrant.

Sauté onions and garlic

Increase heat to medium-high, add the butter and the prepared mushrooms to the pan. Cook without overcrowding so they brown, about 6–8 minutes. Stir occasionally; let mushrooms develop color.

Brown mushrooms

Sprinkle 2 tablespoons flour over the vegetables and stir for 1–2 minutes to cook the raw flour taste. Stir in 1 tablespoon tomato paste and cook another minute to deepen flavor.

Build the base

Pour in 2 cups of dry red wine, scraping the bottom of the pan with a wooden spoon to release browned bits. Bring to a simmer and reduce slightly for 4–6 minutes.

Deglaze with red wine

Add 2 cups beef or vegetable stock, the reserved bacon, thyme sprigs (or leaves), bay leaf, 1 teaspoon brown sugar or honey, and 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir to combine and bring to a gentle simmer.

Add stock and aromatics

Lower heat to maintain a gentle simmer, partially cover, and cook 20–25 minutes to allow flavors to meld and sauce to thicken. Taste and adjust seasoning with additional salt and pepper if needed. If sauce is too thin, simmer uncovered for another 5–10 minutes; if too thick, add a splash of stock or water.

Simmer

Remove and discard thyme sprigs and bay leaf. Stir in chopped parsley to brighten the dish. Optionally swirl in an extra tablespoon of butter for sheen and richness.

Finish

Spoon the farmer's stew over mashed potatoes or alongside rustic bread. Garnish with additional chopped parsley and an extra crack of black pepper. Serve hot, 4 servings.

FARMER'S

Descriptors

Tasting Notes

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