Ingredients: |
Ingredients: 8 ounces thick-sliced bacon, cut into small dice
3 pounds beef chuck, cut into 1-inch cubes
1 cup chopped onions
Salt and freshly ground black pepper, to taste
3 tablespoons unbleached all-purpose flour
3 cups Burgundy wine
3 cups homemade beef stock or canned broth
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary leaves
3 to 4 carrots, peeled and cut into 1 1/2-inch julienne
2 cups frozen pearl onions
8 ounces fresh chanterelles or other wild mushrooms
1 tablespoon unsalted butter
1 tablespoon red currant jelly
2 tablespoons chopped fresh Italian (flat-leaf) parsley
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Directions: |
Directions:1. Preheat the oven to 350°F.
2. In a flameproof casserole or a dutch oven, saute the bacon until crisp. Remove with a slottcd spoon and drain on paper towels.
3. Pour off all but 1 tablespoon of the bacon drippings. Over medium-high heat, saute the beef a few pieces at a time until browned on all sides.
4. Add the onions to the beef, and sprinkle with salt and pepper and the flour. Cook over high heat, stirring constantly for 5 minutes.
5. Add the wine, stock, tomato paste, and rosemary and bring to a boil. Cover the casserole, transfer it to the oven, and bake until the meat is tender, about 2 hours.
6. Meanwhile, prepare the vegetables. Bring a small pot of water to a boil. Drop in the carrots and boil until tender, 5-7 minutes. Drain, rinse under cold water and drain again. Reserve.
7. Slice the mushrooms lengthwise. Melt the butter in a small skillet, add the mushrooms and sauté over medium heat for 10 minutes. Set aside.
8. When the meat is cooked, transfer the casserole to a burner and add the carrots, pearl onions and mushrooms and currant jelly. Heat through, about 7 minutes. Serve garnished with the parsley.
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This recipe for BEEF BOURGUIGNON (AKA: Beef, Burp and Yawn) is from