Bœuf Bourguignon

By corlear

Ingredients

• 3 pounds rump of beef
• 2 onions, sliced
• 2 carrots, sliced
• 6 peppercorns
• 3 parsley sprigs
• pinch of dried thyme
• 1 bay leaf
• 1 bottle dry red wine
• 4 tablespoons peanut oil
• 2 tablespoons butter
• 20 tiny white onions
• 1/4 pound blanched bacon, cut into strips
• 2 tablespoons flour
• 3 garlic cloves
• 10 small mushrooms
• 1 Bouquet Garni
• Salt
• Freshly ground black pepper
• 1/4 cup brandy
• 1 cup croutons
• Boiled potatoes

Details

Servings 4

Preparation

Step 1

Cut the meat into 1 1/2 to 2-inch cubes and marinate in a mixture of the sliced onions, carrots, peppercorns, parsley, thyme, bay leaf and half of the wine for 12 hours. Turn the meat occasionally.

Heat the oil and the butter in a casserole, add the tiny onions, and cook them until golden. Add the bacon strips and stir until they are golden. Remove the onions and the bacon and reserve.

Remove the meat from the marinade, pat it dry with kitchen towels and brown a few pieces at a time, in the fat in the casserole.

Bring the marinade to a boil in a saucepan, reduce it slightly, and strain it.

Put al of the cubes of browned meat in the casserole, sprinkle with the flour, and cook over high heat for 2 or 3 minutes. Add the garlic cloves the reduced marinade, the remaining wine, the reserved onions and bacon, the mushrooms and the bouquet garni. Season with salt and pepper and simmer, covered, over low heat for 2 hours.

When the meat is very tender, transfer it and the vegetables to a big hot serving dish and keep it hot. Boil the sauce for a few minutes and add the brandy. Boil for 2 minutes. Strain the sauce through a fine sieve over the meat. Garnish with the croutons and serve with boiled potatoes on the side.