Beef Bourguignon - Bon Appetit Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Bacon, coarsely chopped
3 lbs: Well-trimmed boneless beef chuck, cut into 1 1/2 inch cubes, from 7-bone chuck roast
1/3 cup: All purpose flour,
1 1/4 lbs: Boiling onions, peeled
3/4 lbs: Large carrots, cut into 1-inch pieces
12 Large: garlic cloves, peeled, left whole
3 cup: Canned beef broth,
1/2 cup: Cognac or brandy,
2: , (750 ml) bottles red Burgundy wine
1 1/2 lbs: Mushrooms,
1/3 cup: Fresh thyme OR,
2 tbsp: Dried thyme,
1 tbsp: Dark brown sugar,
1 tbsp: Tomato paste,
Directions:
Preheat oven to 325F. Saute bacon in heavy large Dutch oven over
high heat until brown and crisp, about 8 minutes. Using slotted
spoon, transfer bacon to paper towels. Season beef generously with
salt and pepper; coat with 1/3 cup flour, using all of the flour.
Working in 3 batches, brown beef in same pot over high heat, about 5
minutes per batch. Transfer meat to large bowl. Add onions and
carrots to same pot and saute until light brown, about 6 minutes. Add
garlic and saute 1 minute. Transfer vegetables to bowl with beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze,
scraping up browned bits, about 8 minutes. Return meat and vegetables
and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato
paste and 2 cups broth. Bring to boil, stirring occasionally. Cover
pot and place in oven. Cook until beef is tender, about 1 hour 20
minutes.
Ladle liquid from stew into large saucepan. Spoon off fat. Boil
liquid until reduced to 2 3/4 cups, about 40 minutes. Season with
salt and pepper. Pour liquid back over beef and vegetables. (Can be
prepared 1 day ahead. Cover and chill.) Rewarm over low heat before
serving.
From the Burgundy & Lyonnais region of France
Bon Appetit/May 94 Typed by Didi Pahl
Source from luhu.jp
high heat until brown and crisp, about 8 minutes. Using slotted
spoon, transfer bacon to paper towels. Season beef generously with
salt and pepper; coat with 1/3 cup flour, using all of the flour.
Working in 3 batches, brown beef in same pot over high heat, about 5
minutes per batch. Transfer meat to large bowl. Add onions and
carrots to same pot and saute until light brown, about 6 minutes. Add
garlic and saute 1 minute. Transfer vegetables to bowl with beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze,
scraping up browned bits, about 8 minutes. Return meat and vegetables
and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato
paste and 2 cups broth. Bring to boil, stirring occasionally. Cover
pot and place in oven. Cook until beef is tender, about 1 hour 20
minutes.
Ladle liquid from stew into large saucepan. Spoon off fat. Boil
liquid until reduced to 2 3/4 cups, about 40 minutes. Season with
salt and pepper. Pour liquid back over beef and vegetables. (Can be
prepared 1 day ahead. Cover and chill.) Rewarm over low heat before
serving.
From the Burgundy & Lyonnais region of France
Bon Appetit/May 94 Typed by Didi Pahl
Source from luhu.jp