Boeuf Bourguignon
8oz bacon, coarsely chopped
3lbs well trimmed boneless chuck, cut into 1-1/2" cubes
1/3 cup all purpose flour
1-1/4 lb boiling onions, peeled
3/4 lb lge carrots, cut into 1" pieces
12 lge garlic cloves, left whole
3 cups canned beef broth
1/2 cup brandy
2-750 ml. bottles of red Burgundy wine
1-1/4 lb mushrooms
1/3 cup chopped fresh thyme or 2 tbsp dried
1 tbsp dark brown sugar
1 tbsp tomatoe paste
Preheat of to 325F. Sauté' bacon in heavy large Dutch oven over high heat
until brown & crisp. Using a slotted spoon, transfer bacon to paper
towels. Season beef generously with salt & pepper; coat with 1/3 cup
flour, using all the flour. Working in 3 batches, brown the beef in the
same pot over high heat, about 5 minutes per batch. Transfer meat to large
bowl. Add onions & carrot to same pot, & sauté' until golden
brown, about 6 minutes. Add garlic & sauté' 1 minute. Transfer veggies
to bowl with beef
Add 1 cup broth & Cognac to pot; boil until reduced to glaze, scraping
up brown bits, 8 minutes. Return meat & veggies & any juices to
pot. Add wine, mushrooms, thyme, sugar, tomatoe paste & 2 cups broth.
Bring to a boil, stirring occasionally. Cover pot, & place in oven.
Cook beef until tender, about 1 hour 20 minutes.
Ladle liquid of stew into large sauce pan. Spoon off fat. Boil liquid
until reduced to 2-3/4 cups, 40 minutes. Season with salt & pepper.
Pour liquid back over beef & veggies. Re-warm over low before serving.
Make a wide egg noodle to go with it, or you could use rice or mashed
potatoes.
8 servings
From Bon Apetit'