Boeuf Bourguignon

By lkalemba

Ingredients

• Ingredients:
• 2 tablespoons vegetable oil
• 2 large slices salt pork or 6 large slices of bacon
• 1 1/2 cups diced carrots
• One 2-pound boneless chuck or beef rump roast,cut into 1/4-inch thick slices
• Salt and freshly ground black pepper
• 2 medium onions, coarsely chopped
• 1 clove garlic, minced
• 2 shallots, finely chopped
• 1/2 pound mushrooms, trimmed and chopped
• 1/2 bottle (750-ml bottle) Burgundy or pinot noir
• 1/3 cup Cognac

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

1. Pour the oil into a large casserole and add 1 slice salt pork (or 3 slices bacon). Add the diced carrots and cover them with one-third of the sliced beef in a single layer. Sprinkle with salt and pepper. Sprinkle the meat with half the onions, garlic, shallots, and mushrooms. Cover with a layer of half the remaining beef and sprinkle with more salt and pepper. Add the remaining onions, garlic, shallots, and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of salt pork (or remaining 3 slices of bacon). Pour the Burgundy and Cognac over all. Season with additional salt and pepper.

2. Place the casserole over high heat, and when it begins to simmer, cover and lower the heat. Cook for 2 to 2 1/2 hours, or until the meat is tender when tested with a fork.