This recipe for Boeuf Bourguignon will complete your cozy winter weekend.
Beef Bourguignon
Serves 6
Recipe adapted from The Silver Palate New Basics Cookbook
8 oz thick sliced smoked side bacon, cut into small dice
3 lb well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes
1 cup chopped onions
salt and pepper, to taste
3 tbsp all-purpose flour
3 cups Burgundy wine
3 cups beef stock
2 tbsp tomato paste
1 tbsp chopped fresh rosemary leaves
3 to 4 carrots, peeled and cut into 1 1/2-inch julienne
2 cups white or red pearl onions
8 oz fresh cremini, shiitake or chanterelle mushrooms
1 tbsp unsalted butter
1 tbsp red currant jelly
2 tbsp chopped Italian parsley
Preheat the oven to 350F. In a flameproof casserole or Dutch oven, sauté the bacon until crisp, then remove with a slotted spoon and drain on paper towels.
Pour off all but 1 tbsp of the bacon drippings. Over medium-high heat, sauté the beef a few pieces at a time, until browned on all sides. Add the chopped onions to the beef, and sprinkle with salt, pepper and flour. Cook over high heat, stirring constantly for 5 minutes.
Add the wine, stock, tomato paste, reserved bacon and rosemary, and bring to a boil. Cover the casserole and transfer to the oven and bake until the meat is tender, about 2 hours.
Meanwhile, prepare the vegetables: Bring a small pot of water to boil. Drop in the carrots and cook until tender, about 5-7 minutes. Drain, rinse under cold water and drain again, then set aside. Make a small X in the root end of each pearl onion. Drop them into boiling water and cook for 5 minutes. Drain, rinse under cold water and drain again. Peel and set aside. Slice the mushrooms lengthwise. Melt butter in a skillet, add the mushrooms and sauté over medium heat for 10 minutes, then set aside.
When the meat is cooked, transfer the casserole to a stovetop burner and add the carrots, onions, mushrooms and red currant jelly. Heat through, about 7 minutes. Serve garnished with the chopped parsley.
I serve mine over garlic cheese grits with a bibb lettuce salad and crusty French bread.
