Boeuf a la Bourguignon

Total Time:
12 hr 30 min
9 hr
3 hr 30 min

6 servings

  • Marinade:
  • 3 cups dry red wine
  • 2 cups beef stock or canned broth
  • 1/4 cup Marc de Bourgogne or good-quality brandy
  • 1 large onion, chopped
  • 2 small carrots, chopped
  • 4 garlic cloves, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 10 peppercorns
  • 12 parsley stems
  • 4 whole cloves
  • 4 allspice berries
  • 1 bay leaf
  • 3 pounds beef chuck, cut into 2-inch pieces
  • Salt and pepper
  • 1/4 pound slab bacon (rind removed and reserved) sliced lengthwise 1/4-inch thick, crosswise into pieces 1/2-inch wide
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 tablespoon tomato paste
  • 1 pound pearl onions
  • 4 tablespoon butter
  • Pinch of sugar
  • 1 pound button mushrooms
  • Beurre Manie (equal parts flour and softened butter, mixed together, about 1 tablespoon each)
  • In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper. Preheat oven to 275F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain. In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole. Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce. To serve: spoon meat and vegetables into shallow serving dishes.

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