Boeuf Bourguignon

Photo by Aaron F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    ounce chunk of bacon

  • a 9 to 10 inch fireproof casserole 3 inches deep

  • 1

    tablespoon olive oil or cooking oil

  • a slotted spoon

  • 3

    pounds lean stewing beef cut into 2 inch cubes

  • 1

    sliced carrot

  • 1

    sliced onion

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    tablespoons flour

  • 3

    cups of a full-bodied young wine such as a chianti (This is almost a full bottle, I generally just pour in the whole bottle)

  • 2 to 3

    cups brown beef stock or canned beef bouillion

  • 1

    tablespoon tomato paste

  • 2

    cloves mashed garlic

  • 1/2

    teaspoon thyme

  • a crumbled bay leaf

  • The blanched bacon rind

  • 18 to 24

    small white onions brown braised in stock

  • 1 1/2

    tablespoons butter

  • 1 1/2

    tablespoons oil

  • a 9 to 10 inch enamled skillet

  • 1

    pound fresh mushrooms sauteed in butter

  • 4

    tablespoons butter

  • 2

    tablespoon oil

Directions

6 ounce chunk of bacon Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long.) Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (I have used a good quality sliced bacon in the store with good results) Preheat oven to 450 degrees. a 9 to 10 inch fireproof casserole 3 inches deep 1 tablespoon olive oil or cooking oil a slotted spoon Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside, reheat until the fat is almost smoking before you saute the beef. 3 pounds lean stewing beef cut into 2 inch cubes (I have used a lean chuck roast, and a top round roast with good results, I generally purchase chuck because it often is less expensive) Dry the beef in paper towels; it will not brown if it is damp (This really makes a big difference) Saute it, a few pices at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon. 1 sliced carrot 1 sliced onion In the same fat, brown the sliced vegetables. Pour out the sauteing fat. 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons flour Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. 3 cups of a full-bodied young wine such as a chianti (This is almost a full bottle, I generally just pour in the whole bottle) 2 to 3 cups brown beef stock or canned beef bouillion 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme a crumbled bay leaf The blanched bacon rind Stir in the wine, and enough stock or boullion so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. 18 to 24 small white onions brown braised in stock 1 1/2 tablespoons butter 1 1/2 tablespoons oil a 9 to 10 inch enamled skillet When butter and oil are bubbling in the skllet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. 1 pound fresh mushrooms sauteed in butter 4 tablespoons butter 2 tablespoon oil Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the msurhooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will first absorb all of the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. When meat is tender pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and erturn the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rices. You should have about 2 1/2 cups of sauce thick enough to caot a spoon lightly. If too thin, boil it down rapidly. If too thick mix in a few tablespoons of stock or canned boullion. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. To serve immediately: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole or arrange the stew on a platter sounded with potatoes, noodles, or rice, and decorated with parsley. For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occassionally basting the meat and vegetables with the sauce. Whew! A couple more comments of mine, yes, the small pearl onions really taste wonderfully, and don’t add the small onions and mushrooms until the end, their flavors are wonderfully unique and add a lot of flavor. Again, I can’t add anything to this recipe, but I would encourage you to consider making this wonderful beef stew sometime soon.

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