Boeuf A La Bourguignon
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Red Wine (dry)2 cups
Beef Stock1 large
Onion (chopped)2 small
Carrot (chopped)1 tsp
Dried Thyme1 tsp
Dried Rosemary10
Peppercorns1
Bay Leaf1
Salt4 tbsp
Butter1 tbsp
Oil1 tbsp
Tomato Paste450 g
Pearl Onion450 g
Button MushroomsDirections:
1
In a large bowl combine marinade ingredients and beef
2
Chill, covered, overnight
3
Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper
4
Preheat oven to 275F
5
Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes
6
Drain
7
In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden
8
With a slotted spoon transfer lardons to paper towels to drain
9
In casserole over moderately high heat brown beef in bacon fat, in batches
10
Pour off all but 1 tablespoon of fat from casserole
11
Add reserved vegetable mixture and cook, stirring, for 5 minutes
12
Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours
13
Skim fat from stew and drain meat and vegetables, reserving cooking liquid
14
Return liquid and meat to casserole
15
Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste
16
Simmer onions until almost tender
17
Raise heat to high and reduce cooking liquid to 2 tablespoons
18
Continue to cook onions, shaking pan over heat, until golden brown and glazed
19
In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste
20
Cook mushrooms, tossing often, for 7 minutes, or until firm
21
Add the onions and mushrooms to the casserole
22
Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce
23
To serve: spoon meat and vegetables into shallow serving dishes