Meats: Boeuf Bourguignon
1/4 pound thick-sliced bacon
2 1/2 pounds boneless beef chuck or sirloin
1/3 cup all purpose flour
2 T veg oil
4 1/2 T unsalted butter
1/2 cup brandy
Bouquet garni: 3 parsley stems, 3 fresh thyme sprigs, 1 bay leaf, 2 cloves
3 finely chopped shallots
3 large garlic cloves, finely chopped
3 carrots, cut in 1/4" thick slices
1 T tomato paste
1 bottle dry red wine (pref Burgundy or Cotes du Rhone)
1 pound pearl onions
1 pound mushrooms, quartered if large
1 pound linguine
Cook bacon in boilng salted water 3 minutes, drain. Pat beef dry and season with s & p. Put flour in pan and roll meat in flour. Heat 1 T oiil and 1 1/2 T butter in a wide 6-8 quart heavy pot over mod high heat until hot but not smoking, then brown beef well on all sides in 2/3 batches, without crowding, adding the rest of oil as needed. Transfer to bowl.
Pour off excess oil from pot, add brandy. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits. Pour over beef.
Heat 1 T butter in cleaned pot over mod high heat until foam subsides, then saute bacon, stirring, 2 mins. Add chopped onions, garlic, carrots, then saute while stirring until onions are golden, about 5 mins. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni. Simmer gently, partially covered, until meat is tender: 3 1/2 to 4 hours.
Heat 1 T butter in 3 qt. heavy sauce pan over mod high heat until foam subsides. Saute in batches peeled onions, stirring occasionally, until browned. Season with s & p, add 1 1/2 cups water, simmer, partially covered, until onions are tender, 15-20 mins. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5-10 mins.
Heat remaining T butter in large nonstick skillet over mod high heat until foam subsides, saute mushrooms, stirring until golden brown and any liquie is evaporated, about 8 mins. Season with s & p.
Stir onions and mushrooms into stew and cook 10 mins. Remove bouquet garni and skim any fat from surface of stew. Season with s & p.
Best if made the day before; Cook last 10 mins the next day until all is warm. Cook pasta and serve stew over pasta. Serves 8.
2 1/2 pounds boneless beef chuck or sirloin
1/3 cup all purpose flour
2 T veg oil
4 1/2 T unsalted butter
1/2 cup brandy
Bouquet garni: 3 parsley stems, 3 fresh thyme sprigs, 1 bay leaf, 2 cloves
3 finely chopped shallots
3 large garlic cloves, finely chopped
3 carrots, cut in 1/4" thick slices
1 T tomato paste
1 bottle dry red wine (pref Burgundy or Cotes du Rhone)
1 pound pearl onions
1 pound mushrooms, quartered if large
1 pound linguine
Cook bacon in boilng salted water 3 minutes, drain. Pat beef dry and season with s & p. Put flour in pan and roll meat in flour. Heat 1 T oiil and 1 1/2 T butter in a wide 6-8 quart heavy pot over mod high heat until hot but not smoking, then brown beef well on all sides in 2/3 batches, without crowding, adding the rest of oil as needed. Transfer to bowl.
Pour off excess oil from pot, add brandy. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits. Pour over beef.
Heat 1 T butter in cleaned pot over mod high heat until foam subsides, then saute bacon, stirring, 2 mins. Add chopped onions, garlic, carrots, then saute while stirring until onions are golden, about 5 mins. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni. Simmer gently, partially covered, until meat is tender: 3 1/2 to 4 hours.
Heat 1 T butter in 3 qt. heavy sauce pan over mod high heat until foam subsides. Saute in batches peeled onions, stirring occasionally, until browned. Season with s & p, add 1 1/2 cups water, simmer, partially covered, until onions are tender, 15-20 mins. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5-10 mins.
Heat remaining T butter in large nonstick skillet over mod high heat until foam subsides, saute mushrooms, stirring until golden brown and any liquie is evaporated, about 8 mins. Season with s & p.
Stir onions and mushrooms into stew and cook 10 mins. Remove bouquet garni and skim any fat from surface of stew. Season with s & p.
Best if made the day before; Cook last 10 mins the next day until all is warm. Cook pasta and serve stew over pasta. Serves 8.
posted by Nomad at 8:43 AM
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