Boeuf a la bourguignon with heartshaped croutons

4 servings

Ingredients

QuantityIngredient
3cupsDry red wine
2cupsBeef stock or canned broth
¼cupMarc de Bourgogne or
Good-quality brandy
1largeOnion, chopped
2smallsCarrots, chopped
4Garlic cloves, sliced
1teaspoonDried thyme
1teaspoonDried rosemary
10Peppercorns
12Parsley stems
4Whole cloves
4Allspice berries
1Bay leaf
3poundsBeef chuck, cut into 2 inch
Pieces
Salt and pepper
¼poundsSlab bacon (rind removed and
Reserved) sliced lengthwise
¼Inch
Thick, crosswise into pieces
½Inch wide
2tablespoonsButter
1tablespoonOil
1tablespoonTomato paste
1poundsPearl onions
4tablespoonsButter
pinchSugar
1poundsButton mushrooms
Beurre Manie (equal parts
Flour and softened butter,
Mixed together, about
1tablespoonEach)
Heartshaped croutons:
6slicesFirm white bread, crusts
Removed, cut into heart
Shapes
3tablespoonsUnsalted butter, melted
¼cupMinced fresh parsley

Directions

In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper.

Preheat oven to 275/F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain.

In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole.

Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce.

Make croutons: Brush both sides of bread with melted butter, arrange on a baking sheet and bake in a 400 F. oven until golden brown. Dip edges of bread in Bourguignon sauce and then in parsley.

To serve: spoon meat and vegetables into shallow serving dishes and garnish with croutons.

Yield: 6 servings

TASTE SHOW #TS4664

Marinade: