Beef and Burgundy

Preheat oven to 375 F

In a heavy bottom pot with a tight fitting lid that can transfer tot the oven heat oil, 4 turns of the pan over medium high – high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Season meat with salt and pepper and remove from the pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch. Remove meat to the plate. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef back to pot. Add fresh thyme. Pour in burgundy wine and the beef stock to cover the meat. Cover pot, transfer to oven and cook 90 minutes.

While meat cooks in a small skillet over medium heat, melt 3 tbs of butter. Add 3 tbs of flour and whisk a minute or two to form a roux. Transfer to a small dish and reserve. Return pan to heat and add 1 tbs of butter. When butter melts add pearl onions to pan. Sprinkle with sugar and a little salt. Allow onions to cook until evenly caramelized, light brown and glazed all over, 10 to 12 minutes. Transfer onions to a small dish. Wipe pan and return to heat. Melt 1 tbs of butter and add mushrooms caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.

20 minutes before meat comes out of the over make a double-batch of rice. When rice is done fluff with a fork.

Remove beef from the over and remove lid. Place over medium heat on stove top. Wisk your roux into the beef and burgundy to thicken gravy. Add mushrooms and pear onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley.