Boeuf Bourguignon

Posted by RobertaJ

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'