BOEUF BOURGUIGNON

By gaster16

Ingredients

• 1 large onion roughly chopped
• 2 carrots roughly chopped
• 1 head garlic cloves separated and lightly crushed unpeeled
• 1 - springs flat leaf parsley cut in half
• 6 springs thyme
• 4 springs rosemary
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 2 tablespoons olive oil
• 6 oz. salt pork trimmed of rind and cut into 1/4”x1” pieces 3 lbs. beef chuck cut in 2” cubes
• Coarse salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 3 cups canned beef stock
• 1 bottle Burgundy red wine
• 1 teaspoon tomato paste
• 1 lb. frozen pearl onions
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 tablespoon sugar
• 10 oz. large white mushrooms trimmed and quartered

Preparation

Step 1

Cut two 12x22 pieces of cheesecloth, lay them on a clean work surface, overlapping each other perpendicularly in center to form a cross. Pile chopped onion, carrots, garlic cloves, parsley springs, thyme, rosemary, bay leaves, and peppercorns in center. Gather ends together to enclose contents completely, and tie top with kitchen twine. Place in 8 quart Dutch oven and set aside. Preheat oven to 300 degrees. Heat oil in large skillet over medium heat. Add salt pork and saute until brown and crisp about 7 minutes. Using slotted spoon, transfer pork to Dutch oven, leaving rendered fat in skillet. Season beef cubes with salt and pepper. Place beef in skillet in single layer cook until dark brown on all sides, about 6 minutes total. Using tongs transfer beef to Dutch oven, reserving fat in skillet. Whisk flour into fat in skillet. Slowly whisk in beef stock, and bring to a simmer over medium heat, stirring frequently until thickened. Pour mixture into Dutch oven around cheesecloth bundle. Add wine and tomato paste, and season with salt and pepper, stir to combine. Bring to a boil over high heat. Cover, transfer to oven. Cook until beef is very tender, about 2.5 hours. Remove pot from oven, and transfer cheesecloth bundle to large sieve set over a bowl. With wooden spoon, press on bundle to release as much liquid as possible. Discard bundle, and pour accumulated juices into Dutch oven. Remove beef and pork from Dutch oven, reserve. Return liquid to a boil over high heat, reduce to 4 cups about 10 minutes. Skim surface as needed with large metal spoon. Reduce heat to low, return beef and pork to Dutch oven. While sauce is reducing further, set skillet over high heat. Add pearl onions, the water, butter, sugar and a large pinch of salt. Bring to a boil, and reduce heat to medium, simmer until almost all the liquid evaporates, 5-8 minutes. Raise heat to medium-high and add mushrooms. Cook stirring occasionally until vegetables are browned and glazed, about 5 minutes. Remove from heat. Transfer contents to Dutch oven, and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once.