jglass
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Boeuf Bourguignon
P R E P 30 minutes C O O K 2 hours 45 minutes MA K E S 6 main-dish servings
2 slices bacon, chopped
2 pounds lean boneless beef chuck,
trimmed and cut into 11⁄2-inch pieces
2 teaspoons vegetable oil
1 large onion (12 ounces), chopped
2 carrots, peeled and chopped
2 garlic cloves, finely chopped
2 tablespoons all-purpose flour
2 teaspoons tomato paste
2 cups dry red wine
1⁄2 bay leaf
1 teaspoon plus pinch salt
1⁄4 teaspoon plus pinch ground black pepper
1 pound small white onions, peeled
3 tablespoons butter or margarine
1 teaspoon sugar
1 cup water
1 pound mushrooms, trimmed and cut into quarters if large
1. In nonreactive 5-quart Dutch oven, cook bacon over medium heat until
just beginning to brown.With slotted spoon, transfer bacon to medium
bowl.
2. Pat beef dry with paper towels. Add 1 teaspoon oil to Dutch oven and
increase heat to medium-high. Add beef, in batches, to bacon drippings
and cook until well browned, using slotted spoon to transfer beef as it is
browned to bowl with bacon. Add remaining 1 teaspoon oil if necessary.
3. Reduce heat to medium. Add chopped onion, carrots, and garlic to
Dutch oven; cook until onion and carrots are tender, about 8 minutes. Stir
in flour; cook 1 minute. Stir in tomato paste; cook 1 minute. Add wine,
bay leaf, 1 teaspoon salt, and 1⁄4 teaspoon pepper, stirring until browned
bits are loosened. Return beef and bacon to Dutch oven; heat to boiling.
Reduce heat; cover and simmer until beef is very tender, about 1 hour 30
minutes. Remove bay leaf. Skim and discard fat.
4. Meanwhile, in 10-inch skillet, combine small white onions, 1 tablespoon
butter, sugar, and water. Heat to boiling; cover and simmer until
onions are just tender, about 10 minutes. Remove cover and cook over
medium-high heat, swirling pan occasionally, until water has evaporated
and onions are golden. Transfer to bowl; keep warm.
5. In same skillet,melt remaining 2 tablespoons butter over medium-high
heat. Add mushrooms and remaining pinch each salt and pepper; cook,
stirring, until mushrooms are tender and liquid has evaporated. Stir
onions and mushrooms into stew
P R E P 30 minutes C O O K 2 hours 45 minutes MA K E S 6 main-dish servings
2 slices bacon, chopped
2 pounds lean boneless beef chuck,
trimmed and cut into 11⁄2-inch pieces
2 teaspoons vegetable oil
1 large onion (12 ounces), chopped
2 carrots, peeled and chopped
2 garlic cloves, finely chopped
2 tablespoons all-purpose flour
2 teaspoons tomato paste
2 cups dry red wine
1⁄2 bay leaf
1 teaspoon plus pinch salt
1⁄4 teaspoon plus pinch ground black pepper
1 pound small white onions, peeled
3 tablespoons butter or margarine
1 teaspoon sugar
1 cup water
1 pound mushrooms, trimmed and cut into quarters if large
1. In nonreactive 5-quart Dutch oven, cook bacon over medium heat until
just beginning to brown.With slotted spoon, transfer bacon to medium
bowl.
2. Pat beef dry with paper towels. Add 1 teaspoon oil to Dutch oven and
increase heat to medium-high. Add beef, in batches, to bacon drippings
and cook until well browned, using slotted spoon to transfer beef as it is
browned to bowl with bacon. Add remaining 1 teaspoon oil if necessary.
3. Reduce heat to medium. Add chopped onion, carrots, and garlic to
Dutch oven; cook until onion and carrots are tender, about 8 minutes. Stir
in flour; cook 1 minute. Stir in tomato paste; cook 1 minute. Add wine,
bay leaf, 1 teaspoon salt, and 1⁄4 teaspoon pepper, stirring until browned
bits are loosened. Return beef and bacon to Dutch oven; heat to boiling.
Reduce heat; cover and simmer until beef is very tender, about 1 hour 30
minutes. Remove bay leaf. Skim and discard fat.
4. Meanwhile, in 10-inch skillet, combine small white onions, 1 tablespoon
butter, sugar, and water. Heat to boiling; cover and simmer until
onions are just tender, about 10 minutes. Remove cover and cook over
medium-high heat, swirling pan occasionally, until water has evaporated
and onions are golden. Transfer to bowl; keep warm.
5. In same skillet,melt remaining 2 tablespoons butter over medium-high
heat. Add mushrooms and remaining pinch each salt and pepper; cook,
stirring, until mushrooms are tender and liquid has evaporated. Stir
onions and mushrooms into stew