Name: Boeuf a la Bourguignon with Heartshaped Croutons
Prep time: P0Y0M0DT8H10M0.000S
Cook time: P0Y0M0DT3H30M0.000S
Total time: P0Y0M0DT11H40M0.000S
Yield: 6 servings
Ingredients: 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 1/2inch 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); 6 slices firm white bread, crusts removed, cut into heart shapes; 3 tablespoons unsalted butter, melted; 1/4 cup minced fresh parsley

Directions

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 275/F. 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.
Make croutons: Brush both sides of bread with melted butter, arrange on a baking sheet and bake in a 400 F. oven until golden brown. Dip edges of bread in Bourguignon sauce and then in parsley.
To serve: spoon meat and vegetables into shallow serving dishes and garnish with croutons.

Boeuf a la Bourguignon with Heartshaped Croutons

Ingredients

Marinade:

Heartshaped croutons:

Directions

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