Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 10 \N | Peppercorns |
| 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 | Pieces |
| \N \N | Salt and pepper |
| ¼ pounds | Slab bacon (rind removed and |
| \N \N | Reserved) sliced lengthwise |
| ¼ \N | Inch |
| \N \N | Thick, crosswise into pieces |
| ½ \N | Inch wide |
| 2 tablespoons | Butter |
| 1 tablespoon | Oil |
| 1 tablespoon | Tomato paste |
| 1 pounds | Pearl onions |
| 4 tablespoons | Butter |
| \N pinch | Sugar |
| 1 pounds | Button mushrooms |
| \N \N | Beurre Manie (equal parts |
| \N \N | Flour and softened butter, |
| \N \N | Mixed together, about |
| 1 tablespoon | Each) |
| \N \N | Heartshaped croutons: |
| 6 slices | Firm white bread, crusts |
| \N \N | Removed, cut into heart |
| \N \N | Shapes |
| 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
Marinade: