Boeuf a la bourguignonne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef Chuck -- Cut into large |
| Piece | ||
| 2 | mediums | Carrots -- Peeled & diced |
| 1 | medium | Onion -- Peeled & diced |
| 4 | mediums | Leeks -- Whites chopped |
| 1 | Bouquet Garni (see below) | |
| 2 | Bottles Red Wine-Drinkable | |
| Salt and Freshly Ground | ||
| Pepper | ||
| 3 | tablespoons | Oil |
| 2 | tablespoons | Flour |
| ½ | Baguette -- Cut into 12 | |
| 1/4\" pieces | ||
| 1 | Clove Garlic -- Peeled | |
| ¼ | pounds | Slab Bacon -- Julienned |
| ¼ | pounds | White Mushrooms -- Sliced |
| Chopped Fresh Parsley | ||
Directions
**Bouquet Garni**1 bay leaf, 2 peeled garlic cloves, 5 black peppercorns, and 1 sprig each parsley and thyme, all tied in a washed piece of cheesecloth.
1. Combine beef, carrots, onions, leeks, bouquet garni, and wine in a large bowl. Cover and marinate in refrigerator overnight.
2. Drain beef and vegetables, reserving marinade and bouqet garni. Set vegetables aside. Season beef with salt and pepper. heat oil in a casserole over medium-high heat. Brown beef, turning occasionally, 7-10 minutes. Remove beef, add vegetables and brown, stirring, 3-4 minutes. Return beef, sprinkle with flour, and cook, stirring, 1-2 minutes. Add marinade and bouquety garni. Bring to a boil, skim foam, then reduce heat to low. Cover and simmer until tender, about 2½ - 3 hours.
3. For Croutons, preheat oven to 350F. Toast bread in a single layer on a cookie sheet until golden, about 10 minutes. Rub with garlic and set aside. Cook bacon in a skillet until crisp, 5-8 minutes. Remove.
Increase heat to medium-high, add mushrooms and cook for 5 minutes.
4. Remove beef from pot, set aside, discard bouquet garni. Reduce sauce over medium heat until thick, about 10 minutes. Skim, then press sauce through strainer. Season with salt and pepper to taste and add beef. Garnish with parsley, bacon, mushrooms and croutons.
Recipe By : Recipe from Saveur Magazine #14-Sept/Oct 1996