Beef Bourguignon

2014-12-02

I have several versions of this French dish (stew) but this is one of the best if not the best I have used. It stands alone but as with most of my cooking I add things that have available. This recipe should be made a day or two ahead to allow  This recipe serves 24

Ingredients

  • 10 lbs beef chuck, cut into 1 1/2" pieces Beef, chuck, blade roast, separable lean and fat, trimmed to 1/2" fat, prime, cooked, braised
  • 1 1/2 cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • 4 tsp salt Salt, table
  • 1 tsp pepper Spices, pepper, black
  • 1/2 cup butter Butter, without salt
  • 1/2 cup olive oil Oil, olive, salad or cooking
  • 3/4 cup cognac or brandy, warmed
  • 1 lb bacon, diced ( I use salt pork if I can find it. Do not use a maple flavoured bacon)
  • 6-8 cloves garlic, mashed
  • 8 med-large carrots, coarsely chopped
  • 4 leeks, coarsely chopped Leeks, (bulb and lower leaf-portion), raw
  • 4 large yellow onions, chopped
  • 1/4 cup chopped parsley Parsley, raw
  • 3-4 bay leaves ( or 1 per casserole)
  • 1 1/2 tsp thyme (I use more) Spices, thyme, ground
  • 4 Tbs tomato paste Tomato products, canned, paste, with salt added
  • 7 cups burgundy wine Alcoholic beverage, wine, table, red
  • 6 cups beef broth or more Soup, beef broth or bouillon canned, ready-to-serve
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 60 small white onions, preferably 1" in diameter ( use frozen pearls if I can get them)
  • 1/2 cup butter Butter, without salt
  • 2 Tbs sugar Sugars, granulated
  • 3 lbs button mushrooms ( I like Brown Cremeni)
  • 1/2 cup butter Butter, without salt
  • Juice of 1 lemons Lemon juice, raw
  • 1/2 cup chopped parsley Parsley, raw
  • Additional salt, pepper maybe needed so taste

Method

Step 1

Combine flour, salt and pepper and dredge meat. In a large, heavy skillet over high heat, brown meat on all sides in butter and oil. Do this in batches adding butter and oil as needed. As meat is browned, place it in a 2.5 quart casseroles or 1 large deep roasting pan. De-glaze skillet by pouring warmed cognac into it, lighting with a match and stirring to loosen particles. Pour over meat. To same skillet add bacon, garlic, carrots, leeks,chopped onions and parsley. Cook stirring until bacon and vegetables are lightly browned. Add bay leaves, thyme and tomato paste to skillet, stir and add all to beef. add wine and enough beef broth to barely cover meat and mix well. Taste for salt and pepper. Cover casseroles and bake 2 hours at 350F Stir occasionally and add more beef broth, if necessary. Peel white onions by dropping into boiling water for 1 minute. Cut off ends and slip off outer skins. Saute white onions in 1/2 cup of butter with sugar, shaking pan to caramelize onions as evenly as possible. Pour a small amount of broth over them and simmer, covered for 10-15 minutes until barely tender. Saute mushrooms in 1/2 cup butter until lightly browned. Sprinkle with lemon juice. Add mushrooms and onions to beef and cook 1 more hour or until the beef is tender. Skim any fat from the surface of the casserole and remove bay leaves. It is important to again taste for salt and freshly ground pepper. If not serving immediately, refrigerate, removing hardened fat before reheating. When serving, sprinkle with chopped parsley

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