Beef Bourguignon
For six people
Ingredients:
- 6 oz bacon
- 3 pounds beef stewing meat
- Olive or vegetable oil
- 3 cups young red wine, Macon or Burgundy
- 2 cups beef bouillon
- 1 Tbsp tomato paste or chipolte sauce
- 2 to 3 cloves mashed garlic
- 1/2 tsp thyme
- 1 bay leaf
- Salt and freshly ground pepper
Cook bacon in 1/4" strips. Set aside and cook beef in 1/16" of bacon fat.
Deglaze pan with red wine and put beef, bacon, wine and rest of ingredients in cassarole
Bring cassarole to simmer on stove then put in bottom third of oven to simmer for 2 1/2 - 3 hours, or longer.
The Onion and Mushroom Garniture
- 1 lb. fresh mushrooms
- 1/2 Tbsp. oil
- 1 1/2 Tbsp. butter
- 1/4 tsp salt
- 18 to 24 small white onions
- 1 Tbsp. butter
- 1/2 tsp salt
Steps:
Trim mushroom stems, drop mushrooms in a large basin of cold water, swish and dry on a towel. Cut into quarters.
Heat oil and butter add mushrooms and toss over high heat
Drop onions into boiling water and bring to boil to loosen skins
Drain, peel and pierce a cross in the root end
Place one layer in a heavy saucepan; add butter and salt and water to come halfway up
Cover and simmer very slowly for 20 to 30 minutes, or until onions are tender. save liquid and set aside
Sauce and Serving:
1 Tbsp. softened butter
3 Tbsp. flour
When beef is ready, drain sauce into pot. Approx 2 1/2 cups. If needed top up with beef bouillon. Skim fat and simmer liquid seasonong with salt and pepper to taste.
Cream butter and flour smooth with a spatula in a small bowl. Pour in some liquid and blend with whisk. Pour mixture into beef sauce. Pour in onion mixture and simmer, stirring.
Add mushrooms and onions to beef. Pour on sauce, cover and simmer for five minutes to blend flavours.
Serve in a casserole.