Boeuf A' La Bourguignonne 1

Ingredients

• 1 (1/4-lb) poece of bacon, trimmed of rind and cut in 1" x 1/4" strips
• 1 quart of water
• 1 TBS olive oil
• 3 lbs. boned beef chuck, cut in 1-1/2" cubes and patted dry on paper toweling
• 1 large yellow onion, peeled and sliced thin
• 1 large carrot, peeled and minced
• 1 tsp salt
• 1/8 tsp pepper
• 2 TBS flour
• 2 cups of burgundy or other dry, red wine
• 1-1/3 cups of strong beef stock OR 1 (10-1/2 oz.) can of condensed beef broth
• 1 TBS tomato paste
• 2 cloves of garlic, peeled and crushed
• 2 (4") sprigs fresh thyme or 1/2 tsp dried thyme
• 2 (4") sprigs of parsley
• 1 bay leaf, crumbled
• 1 recipe Pan-broiled onions
• 1 lb mushrms., wiped clean and sliced 1/4" thick
• 2 TBS butter or margarine

Directions

Preheat oven to 500 degrees F. Simmer bacon, uncovered, in water 10 minutes; drain, pat dry, then brown in oil in a large, heavy skillet over moderately high heat about five minutes; drain on paper toweling. Reduce heat to moderate, add onion and carrot to skillet, and stir-fry 8-10 minutes until onion is golden. Place beef and bacon in an ungreased 3-quart casserole, add onion and carrot, and toss to mix. Sprinkle with salt and pepper, and flour, then toss again. Set, uncovered, in oven 3-5 minutes; remove, stir well, and set in oven 3-5 minutes longer (this helps brown the flour and seal in meat juices). Remove casserole from oven and reduce oven temperature to 325 degrees F. Stir wine, stock, tomto paste, and garlic into casserole. Tie thyme, parsley, and bay leaf into cheesecloth and drop into casserole. Cover casserole, set in oven, and simmer 2-1/2 to 3 hours until beef is tender. meanwhile, prepare onions and reserve; also stir-fry mushrms in butter over moderate heat 8-10 minutes until tender; set aside. When beef is tender, remove it and bacon bits to a large bowl with a slotted spoon; keep warm. Discard cheesecloth bag. Put casserole liquid through a fine sieve, pressing witha wooden spoon to puree' vegetables; return to casserole and boil, uncovered about five minutes to reduce slightly. Return beef and bacon to casserole. Add onions and mushrms, distributing them well, cover, and simmer slowly about five minutes. Serve hot with boiled new potatoes or noodles, a crisp green salad, and a red Burgundy wine.

Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
tcluvs@icqmail.com
Boeuf A' La Bourguignonne 1