Boeuf Bourguignon- Print

  Ingredients:     1/4 lb. thick-sliced bacon; 3 lbs boneless beef chuck; 1/3 cup all purpose flour; 2Tbs. olive oil; 4 1/2 Tbs unsalted butter. 1Tbs lemon juice

1/2 c Brandy; 1 (4 inch piece) celery; 4 fresh parsley stems (no leaves)/4 fresh thyme sprigs; 2 bay leaves; 2 cloves

12 white pearl onions; 2 Tbs sugar; 3 large garlic cloves finely shopped; 2 carrots, cut into 1/4 inch thick slices;  1 onion finely chopped;1 Tbs tomato paste 1 (750 ml) bottle dry red wine (preferably Burgundy or Cotes du Rhone)  1 lb mushrooms, quartered if large.

First after gathering the ingredients above make your garni.- Celery, parsley, thyme, bay leaves, cloves.  Tie together with kitchen string or put in a “garni bag”.

Boef bourguignon can be made 1 day ahead, which works well if this is the main course for for your dinner party.

Cool uncovered, then cover and place in fridg to chill.

Take bacon and drop into boiling salted water and cook on stove top for 3 minutes, then drain. Set aside.

Rinse beef, and pat dry. Cut beef into cubes with a sharp kinfe. then season with salt and pepper.  Divide flour between 2 (1 quart) sealable plastic bags, seal then shake to coat meat.

Heat 1 tablespoon oil and 1 1/2 tablespoons butter in a wide 6 – 8 inch heavy pot over moderately light heat until hot but not smoking.  Then brown beef well on all sides in 2 -3 batches without crowding.  Add remaining oil a tablespoon at a time as needed.  As meat is browned transfer to a bowl.

Pour off any excess oil from pot, then add brandy.  Deglaze by boiling over high heat 1 minute stirring and scraping up brown bits then pour over beef.

Heat 1 Tbs. butter in cleaned pot (deglazed) over moderately high heat until foan subsides, then add bacon and saute’ stirring every 2 minutes.  Add chopped onions, garlic, and carrots sauteing until onions are pale golden, about 5 minutes. Add tomatoe paste and cook, stirring 1 minute.  Add wine, meat juices and bouquet garni.

In a seperate sausce pan,blanch onions in boiling salted water 1 minute and drain in colander.  Rinse under cold running water, then peel.
Heat 1 Tbs butter in 3-quart heavy sauce pan over moderate heat until foam subsides, then saute onions, stirring occasionally until browned in patches.  Season with salt and pepper and sugar.
Heat remaining Tbs butter in large skillet over moderately high heat until foan subsides then add lemon juice and  mushrooms saute, stirring until golden brown and any liquid the mushrooms give off have evaporated – 7 -8 minutes.

Stir mushrooms and onions
into pot with meat stew.
Place lid on pot and
put in a pre heated oven
(325 degrees) to braise
for 3 1/2 to 4 hours.
Serve in soup bowels with the peeled boiled potatoes.  Either served individually or from a  soup tourine at the table.

 

 

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