Boeuf Bourguignon

By á-7894

Ingredients

• 8 ounces bacon cup into thin crosswise strips
• 3 pounds beef round or other boneless lean beef trimmed into 1-inch cubes.
• 1-1/2 cups chopped red onion
• 1 teaspoon minced garlic
• Salt and freshly ground black pepper to taste
• 3 tablespoons all-purpose flour
• 2 About 2 cups full-bodied red wine, such as Burgundy, Pinot Noir or Shiraz
• 2 About 2 cups beef broth, low sodium preferred
• 3 tablespoons tomato sauce
• 3 tablespoons minced parsley
• 1-tablespoon fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 1 pound pearl onions, unpeeled
• 3 tablespoons butter
• 8 oz. Fresh shiitake mushrooms trimmed and sliced
• 3 tablespoons minced Italian parsley
• Fresh chives optional

Preparation

Step 1

In a Dutch oven cook bacon on medium-high heat until crisp. Remove and reserve bacon on paper towels to drain. Pour off and reserve fat leaving about 1 tablespoon in pot. Add beef, uncrowded, to pot and brown on all sides. Repeat until all beef is browned.

Preheat oven to 350° and add 1 tablespoon of drippings. Add onion and sauté until softened. Add garlic and sauté 5 mins. Season beef with salt and pepper, sprinkle with flour. Add meat to onion and sauté until browned. (About 3 mins.)
Pour in wine to barely cover beef. If necessary add a little more broth. Stir in tomato sauce and herbs. Bring to a boil, cover and place in preheated oven for 1-1/2 to 2 hours. Add a little more wine or broth if stew becomes too dry.

Meanwhile, cut a small X in root end of each pearl onion. Drop onions into a pot of boiling water and cook 5 mins. Drain and rinse with cold water. When cool, peel and reserve

In a large skillet, melt butter, add mushrooms and sauté 2 mins. Reduce heat and cook until tender, about 6 minutes

When stew has finished cooking and meat is tender, stir in reserved bacon, pearl onions and mushrooms; heat through and serve. Sprinkle portions with parsley and chives if used.