Boeuf Bourguignon
(source)Adapted from "I Know How to Cook" by Ginette Mathiot
Time: About 3 hours
1 tablespoon oil
3 ounces onions or shallots, chopped
3 1/2 ounces thick-cut bacon, diced
1 1/2 pounds stewing beef, cut into 1 1/2 -inch pieces, patted dry
Scant 1/4 cup flour
1 1/4 cups any type of stock, hot
1 1/4 cups red wine
1
bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley,
tied together)
Black pepper
3 1/2 ounces mushrooms, diced
Salt.
1. In a heavy pan over medium heat, heat
oil. Add onions and bacon and cook, stirring, until browned. Remove
them and set aside; leave fat in pan.
2.
Add beef and brown on all sides (work in two batches if needed to avoid
crowding).
3. Sprinkle browned beef
with flour, stir until browned and add stock. Stir, scraping bottom of
pan, then add reserved bacon and onions, the wine and bouquet garni.
Season with pepper.
4. Simmer very gently for 2 hours.
5. Add mushrooms
and cook 30 minutes more. Season with salt and serve. Or, even better,
reheat and serve the next day.
Yield: 4 to 6 servings.
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