Side Pannel
Beef Bourguignon
Ingredients List
- 8 oz Bacon, coarsely chopped
- 3 lb Well-trimmed boneless beef
- -chuck, cut into 1 1/2
- -inch cubes (from 7-bone
- -chuck roast)
- 1/3 c All purpose flour
- 1 1/4 lb Boiling onions, peeled
- 3/4 lb Large carrots, cut into
- -1-inch pieces
- 12 Large garlic cloves, peeled
- -(left whole)
- 3 c Canned beef broth
- 1/2 c Cognac or brandy
- 2 (750 ml) bottles red
- -Burgundy wine
- 1 1/2 lb Mushrooms
- 1/3 c Fresh thyme OR
- 2 tb Dried thyme
- 1 tb Dark brown sugar
- 1 tb Tomato paste
Directions
Preheat oven to 325F. Saute bacon in heavy large Dutch oven over high heat
until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon
to paper towels. Season beef generously with salt and pepper; coat with 1/3
cup flour, using all of the flour. Working in 3 batches, brown beef in same
pot over high heat, about 5 minutes per batch. Transfer meat to large bowl.
Add onions and carrots to same pot and saute until light brown, about 6
minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with
beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up
browned bits, about 8 minutes. Return meat and vegetables and their juices
to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
Bring to boil, stirring occasionally. Cover pot and place in oven. Cook
until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid
until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper.
Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead.
Cover and chill.) Rewarm over low heat before serving.
From the Burgundy & Lyonnais region of France
Bon Appetit/May 94 Typed by Didi Pahl
until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon
to paper towels. Season beef generously with salt and pepper; coat with 1/3
cup flour, using all of the flour. Working in 3 batches, brown beef in same
pot over high heat, about 5 minutes per batch. Transfer meat to large bowl.
Add onions and carrots to same pot and saute until light brown, about 6
minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with
beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up
browned bits, about 8 minutes. Return meat and vegetables and their juices
to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
Bring to boil, stirring occasionally. Cover pot and place in oven. Cook
until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid
until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper.
Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead.
Cover and chill.) Rewarm over low heat before serving.
From the Burgundy & Lyonnais region of France
Bon Appetit/May 94 Typed by Didi Pahl
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