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Beef Bourguignon

“Meats, poultry, and fish.....each is unique,
but so many of them cook in almost the same way.”
J. Child

Master Recipe
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Beef Bourguignon
Can be made a day in advance to this point. To serve, heat thoroughly
Cooking time: about 2 1/2 hours.

Optional, but traditional for added flavor: 6 ounces blanched bacon lardons. Or bacon slices into 2 qts. of cold water, brought to a boil, and simmered for 6 minutes. Drain and rinse in cold water.
2-3 T cooking oil
4 lb trimmed beef chuck, cut into 2 inch pieces
salt and pepper
2 c sliced onions
1 c sliced carrots
1 bottle red wine
2 c beef broth
1 c chopped tomatoes, fresh or canned
1 medium herb bouquet
*tie 8 parsley sprigs, 1 large bay leaf, 1 teaspoon thyme, 4 whole cloves or allspice berries, and 3 large smashed cloves of garlic together in cheesecloth.

Beurre manie' for the sauce: 3 T flour blended into a paste with 2 T butter
For the garnish: 24 brown-braised small white onions and 3 C sauteed quartered mushrooms.
  1. Choose a large frying pan and brown the bacon in a little oil. Set bacon to the side.
  2. Brown the beef chucks on all sides, season with salt and pepper.
  3. Turn into a large heavy casserole.
  4. Add the sliced vegetables to the frying pan, browning them, adding them to the meat.
  5. Deglaze the pan with the wine. Pour the wine into the casserole along with enough stock to cover the meat.
  6. Stir in the tomatoes and add the herbs
  7. Bring to a simmer slowly. either on the stove or in a preheated 325F oven, ntil the meat is tender-eat a little piece to check.
  8. Drain through a colander set over a saucepan and return the meat to the casserole.
  9. Press the juices out of the residue into the cooking liquid, then degrease and boil down the liquid to 3 cups.
  10. Off heat, whisk in the beurre manie', then simmer for 2 minutes as the sauce thickens slightly.
  11. Correct the seasoning and pour over the meat. Add the onions and mushrooms.

 Serves 6-8