Boeuf Bourguignon

Title:
Boeuf Bourguignon

Yield:
12 Servings

Categories:
Beef,
Stews




Ingredients:





     5 lb Chuck roast, cut into large


          -cubes


          Flour


     9 tb Butter


     6 tb Olive oil


          Salt and pepper


   1/4 c  Cognac; warmed


   1/2 lb Bacon; diced


     3    Cl Garlic; coarsely chopped


     2    Carrots; coarsely chopped


     2    Leeks; coarsely chopped


     3 c  Onions; coarsely chopped


          Parsley; chopped


     1    Bay leaf


     1 ts Thyme


     1    Bottle Burgundy


          Water


    36    Small onions


          Sugar


    36    Mushroom caps


          Juice of half a lemon






 Recipe by: The New York Times Cookbook 1. Roll the beef cubes in flour and


 brown them on all sides in a skillet over high heat in four tablespoons


 each of the butter and olive oil.


 


 2.  Sprinkle the meat with salt and pepper, pour the cognac over it and


 ignite.  When the flame dies, transfer the meat to a three-quart casserole.


 


 3.  Preheat oven to moderate (350F)


 


 4.  To the skillet add the bacon, garlic, carrots, leeks, chopped onions


 and two tablespoons chopped parsley. Cook, stirring, until the bacon is


 crisp and the vegetables are lightly browned. Transfer to the casserole


 with the meat and add the bay leaf, thyme, Burgundy and enough water to


 barely cover the meat. Cover and bake 1 1/2 hours.


 


 5.  Prepare a beurre manie by blending one tablespoon each butter and flour


 and stir into the casserole bit by bit. Return the casserole to the oven


 and continue cooking 2 - 3 hours longer.


 


 6.  Brown the small onions in 2 tablespoons butter with a dash of sugar.


 Add a little water, cover and cook until the onions are almost tender.


 


 7.  Saute the mushrooms in two tablespoons each of the butter and oil until


 lightly browned on one side. Sprinkle with lemon juice and turn to brown


 the other side.


 


 8.  To serve, add the onions to the casserole and garnish with the


 mushrooms and parsley.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini