Boeuf A La Bourguignon
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
58
Spice
65
Sweetness
35
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
3 cups
Red Wine (dry)2 cups
Beef Stock1 cup
Brandy4 cloves
Garlic (sliced)1 tsp
Dried Thyme1 tsp
Dried Rosemary1
Bay Leaf230 g
Slab Bacon3 tbsps
Unsalted Butter (melted)1 tbsp
Olive Oil1 tbsp
Tomato Paste1 pinch
Sugar450 g
Cremini (small)1 tbsp
FlourDirections:
1
In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well
2
Add the beef and stir
3
Refrigerate, covered, overnight
4
Drain the beef and reserve the marinade and vegetables separately
5
Pat the beef dry with paper towels
6
Set the beef and vegetables aside
7
Preheat the oven to 275 degrees F
8
Remove the outer rind of the slab bacon
9
Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick
10
In a small saucepan, cover the lardons and the rind with cold water and bring to a boil
11
Lower the heat, and simmer for 3 minutes
12
Drain the lardons and rind, pat them dry, and reserve both
13
Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat
14
Add the lardons and cook, stirring, until crisp and their fat has rendered
15
Using a slotted spoon, transfer the lardons to paper towels to drain
16
Season the beef with salt and pepper, dredge in the flour, and shake off any excess
17
Raise the heat to high and, working in batches, brown the beef
18
Using a slotted spoon, transfer the beef to a plate
19
Pour off all but 1 tablespoon of fat and return to high heat
20
Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes
21
Return all of the browned beef to the pot
22
Add the reserved marinade liquid, and reserved bacon rind
23
Bring to a boil and season with salt and pepper
24
Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours
25
Remove the stew from the oven
26
Using a slotted spoon, transfer the beef to a plate
27
Strain the liquid and discard the solids
28
Return the beef and strained broth to the Dutch oven with the lardons
29
Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar
30
Cover the onions with water and season with salt and pepper
31
Simmer the onions over medium-high heat until almost tender
32
Raise heat to high, and reduce the cooking liquid to about 2 tablespoons
33
Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed
34
Transfer the onions to the stew
35
Heat 3 tablespoons of butter in another skillet over medium-high heat
36
Add the mushrooms and season with salt and pepper
37
Cook the mushrooms, tossing often, until golden brown, about 7 minutes
38
Transfer the mushrooms to the stew
39
In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour
40
Roll the mixture into pea-sized pieces
41
Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce
42
Divide the stew among 6 shallow soup plates and garnish each with a crouton
43
Serve immediately with pasta or boiled potatoes
44
Preheat the oven to 400 degrees F
45
Brush both sides of the bread with the butter and arrange them on a baking sheet
46
Bake the croutons until golden brown
47
Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges
48
Yield: 6 croutons