Yield: 4 servings
|3 cups||Dry red wine|
|2 cups||Beef stock or canned broth|
|¼ cup||Marc de Bourgogne or|
|\N \N||Good-quality brandy|
|1 large||Onion, chopped|
|2 smalls||Carrots, chopped|
|4 \N||Garlic cloves, sliced|
|1 teaspoon||Dried thyme|
|1 teaspoon||Dried rosemary|
|12 \N||Parsley stems|
|4 \N||Whole cloves|
|4 \N||Allspice berries|
|1 \N||Bay leaf|
|3 pounds||Beef chuck, cut into 2 inch|
|\N \N||Salt and pepper|
|¼ pounds||Slab bacon (rind removed and|
|\N \N||Reserved) sliced lengthwise|
|\N \N||Thick, crosswise into pieces|
|½ \N||Inch wide|
|1 tablespoon||Tomato paste|
|1 pounds||Pearl onions|
|1 pounds||Button mushrooms|
|\N \N||Beurre Manie (equal parts|
|\N \N||Flour and softened butter,|
|\N \N||Mixed together, about|
|\N \N||Heartshaped croutons:|
|6 slices||Firm white bread, crusts|
|\N \N||Removed, cut into heart|
|3 tablespoons||Unsalted butter, melted|
|¼ cup||Minced fresh parsley|
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