Beef Burgundy

Kath thorn

Classic Rich French Stew with Red Wine, Mushrooms and Pearl Onions

ingredients

3 1/2 lbs chuck roast, cut in 2-inch cubes (or other inexpensive cut)
6 oz thick cut bacon, cut crosswise into 1/4 inch strips
3 Tbsp butter
3/4 lb pearl onions, par-boiled and peeled
3/4 lb small button mushrooms
1 large onion, finely chopped
1 medium carrot, halved lengthwise then sliced
3 garlic cloves, finely chopped
3 Tbsp flour
3 cups Cabernet Sauvignon or other full-bodied red wine
1 1/2 Tbsp tomato paste
bouquet garni
2 1/2 – 3 cups beef broth
1 Tbsp chopped fresh flat-leaf parsley
salt and freshly ground black pepper
Bouquet garni is basically a bouquet, not of flowers, but of a few herbs.
Cooked long in a stew they add a wonderful bouquet in the aroma sense like wine-lovers use it.
Classically, the herbs are tied with cotton string or wrapped in cheesecloth (which allows you to use loose dried herbs) and then tied. One easy alternative may the storebought, variety, already assemble in a sort of teabag.
If you decide to make your own, the traditional herbs for boeuf bourguigon are a bay leaf, a sprig of fresh thyme, and parsley stems (which you reserved from chopping the leaves).

directions

1
In the flameproof casserole over medium flame, cook the bacon pieces until golden brown. Remove them with a slotted spoon and drain on paper towels.
2
Pour off all but 2 Tbsp of the bacon fat. Increase the flame to medium-high. Add a layer of meat. Don’t crowd the meat or it will braise instead of browning. Cook, stirring frequently, until the meat is well browned on all sides. Transfer the meat to a large plate and continue browning the rest of the meat in batches.
3
While the beef is browning, in a heavy frying pan over medium heat, melt 1 Tbsp of butter. Add the pearl onions and cook, stirring frequently, until they are evenly golden. Set aside on a plate.
4
Melt 1 more Tbsp butter in the same pan and add the mushrooms. Sauté, stirring frequently, until the mushrooms are golden, and set them aside with the pearl onions.
5
Once all the beef is browned, pour off any fat from the casserole. In it, melt the last Tbsp of butter over medium flame and add the onion, carrot and garlic. Cook, stirring frequently, just until softened, 3-4 minutes.
6
Sprinkle flour over the vegetables and cook for 2 more minutes.
7
Add the wine, tomato paste and bouquet garni. Bring to a boil, scraping up any browned bits from the bottom of the pan.
8
Add the beef and bacon back into the casserole and pour in enough broth to just cover the meat. Return the mixture to a boil and then turn down the flame to a gentle simmer. Cover the casserole and cook, stirring occasionally until the meat is very tender, about 3 hours.
9
Taste and adjust the seasoning. Add the mushrooms and pearl onions and cook, covered, for 30 minutes longer.