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Boeuf Bourguignon

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Beef
Recipe Preparation Level: easy
    Boeuf Bourguignon
    Nov 12, 2000 / The Pittsburgh Post-Gazette

    This classic recipe from Burgundy is easier than it looks. Once
    everything is browned, it goes into the oven and needs no further
    attention until dinner time. It's good with cooked noodles. A second
    bottle or two of wine to drink at the table is a must.

    5 pounds chuck beef, cut into large cubes
    Flour
    1/4 cup olive oil
    Salt and freshly ground pepper to taste
    1/4 cup cognac, warmed
    1/2 pound bacon, diced
    3 garlic cloves, coarsely chopped
    2 carrots, coarsely chopped
    2 leeks, coarsely chopped
    3 cups coarsely chopped onions
    2 tablespoons chopped parsley
    1 bay leaf
    1 teaspoon thyme
    1 bottle Burgundy wine
    5 tablespoons butter
    36 whole small onions
    Dash of sugar
    36 mushroom caps
    Juice of 1/2 lemon

    Roll the beef cubes in flour, and brown them on all sides in a
    skillet over high heat in the olive oil.

    Sprinkle meat with salt and pepper; pour the cognac over it, and
    ignite. When the flame dies, transfer meat to a 3-quart casserole.
    Add a little water to the skillet, and deglaze over high heat,
    scraping up the brown particles clinging to the pan. Pour over the
    meat.

    Preheat oven to 350 degrees.

    To the skillet, add the bacon, garlic, carrots, leeks, chopped onions
    and 2 tablespoons chopped parsley. Cook, stirring, until the bacon is
    crisp and the vegetables are light brown. Transfer to the casserole
    with the meat and add the bay leaf, thyme, Burgundy and enough water
    barely to cover the meat. Cover and bake 1 1/2 hours.

    Prepare a beurre manie by blending 1 tablespoon each butter and
    flour, and stir into the casserole bit by bit. Return the casserole
    to the oven and continue cooking 2 to 3 hours longer.

    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.

    Saute the mushrooms in 2 tablespoons of the butter until light brown
    on one side. Sprinkle with lemon juice and turn to brown the other
    side.

    To serve, add the onions to the casserole, and garnish with the
    mushrooms and additional chopped parsley. Makes 10 servings.

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