Boeuf Bourguignon

| Next >>

Title: Boeuf Bourguignon
Yield: 12 Servings
Categories: Beef, Stews


5 lb Chuck roast, cut into large
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
36 Small onions
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