Boeuf Bourguignon

Bouef Bourguignon

3 oz. bacon, cut into lardoons        1 tbsp vegetable oil          1.5 lbs. lean stewing beef cut into 2-inch cubes
salt and pepper                               1 small sliced carrot         1 small sliced onion        2 tbsp flour
1 1/2 cups red wine                        2 to 3 cups beef stock      1/2 tbsp tomato paste
a bouquet consisting of 1 clove of garlic, 1/2 bay leaf, and 4 sprigs of thyme
9 to 12 brown braised white onions     1/2 lbs. sautéed mushrooms

·        Preheat the oven to 450ºF.

·        Blanch the bacon in boiling water for 10 minutes. Remove from the boiling water and dry.

·        In a large dutch oven, heat the vegetable oil over medium-high heat. When the vegetable oil is hot, cook the bacon in it until the bacon is browned. Remove the bacon from the dutch oven and reserve the bacon.

·        Dry the beef in paper towels. Season with salt and pepper. Brown the beef in the dutch oven on all sides, in batches if necessary. Remove the beef and place it with the bacon.

·        Brown the sliced carrots and onions in the dutch oven. Pour out the fat.

·        Return the beef and bacon to the dutch oven. Season with salt and pepper. Sprinkle with the flour and stir. Put the dutch oven in the oven for 4 minutes. Stir the contents and return to the oven for 4 more minutes. Remove from the oven and change the temperature to 325ºF.

·        Deglaze the pan with the wine. Add enough beef stock until the beef is barely covered. Add the tomato paste and mix well. Add the bouquet garni and bring to a simmer on the stove top. Cover the dutch oven and place in the preheated oven. Cook for 2 to 3 hours or until the meat is fork tender.

·        While the beef is cooking prepare the onions and mushrooms. They will be reheated in the boeuf bourguignon before serving.

·        When the meat has finished cooking, remove the dutch oven from the oven. Taste the sauce for seasoning. Simmer the sauce over medium-high heat if it’s not thick enough. If it’s too thick, add more beef stock. Add the mushrooms and onions and simmer for several minutes, until the contents are equally warm.Serve with boiled potatoes or egg noodles.

Brown-braised Onions

9 to 12 pearl onions        1 tbsp butter        1 tbsp vegetable oil        1/4 cup beef stock        salt and pepper              2 parsley sprigs, 1/2 bay leaf, and 2 sprigs of thyme

·        Peel the onions and cut off the root and stem ends. On the root end, cut an x into the base.

·        In a sauce pan, heat the butter and oil over medium heat. When hot, add the onions and brown for 10 minutes, shaking the pan or stirring regularly.

·        Add the beef stock and bouquet garni and season with salt and pepper. Cover and simmer slowly for 40 to 50 minutes.

Sautéed Mushrooms
1/2 lbs. button mushrooms        2 tbsp butter        1 tbsp vegetable oil

·        Scrub the mushrooms with a damp paper towel. Cut off the bottom of the stem and cut the mushrooms into halves if small or quarters if large.

·        Heat the butter and oil in a large skillet over high heat. When the butter stops foaming, add the mushrooms and cook until browned, about 6 minutes.