Boeuf Bourguignon

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Ingredients:

5 oz. salt pork, cut into 1/2 inch cubes

2 Tbs. vegetable oil

3 1/2 to 4 lbs. boneless chuck roast

1 large tomato, cored and chopped

1 bottle red wine (pinot noir or burgundy)

2 1/2 cups beef broth or consommé
18 mini white onions, peeled

3 1/2 Tbs. butter

1/2 tsp. sugar

10 oz. small button mushrooms

2 Tbs. flour

Salt and pepper

      Herb and Vegetable Bouquet

1 1/2 cups chopped onion

1 1/2 cups peeled and chopped carrots

6 sprigs fresh thyme

3 bay leaves

10 sprigs parsley

10-15 cloves garlic, crushed

Preparation:

Preheat oven to 300˚. Simmer the salt pork in saucepan with a quart or so of water for about 10 minutes to remove salt. Drain, rinse in cold water and pat dry.

Heat oil in large frying pan over moderate heat and sauté the blanched salt pork for about 10 minutes until lightly browned on all sides.

Trim beef of all fat and cut into 2 inch chunks. Dry the beef chunks on paper towels and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Put 2 tablespoons oil in pan and heat the frying pan until the fat is very hot but not smoking. Brown the salt pork, remove from pan and place in casserole.  Next brown the chunks of beef in batches until well crusted on all sides, about 5 minutes. Remove from pan and place in casserole. Continue browning the chunks until all pieces have been browned.

Pour a cup or so of the wine into the pan and bring to a simmer. Deglaze the browned bits in the pan bottom, scraping them up with a wooden spoon, then pour this liquid into the casserole over the beef.

Tie up herbs and vegetables in a piece of cheesecloth and add to the Casserole. Scatter the tomato pieces over beef and pour the remaining wine and 2 cups broth into casserole.

Bring the liquid to a simmer on top of the stove, cover, and set into the preheated oven. Cook for about 2 hours, keeping the stew at a barely active simmer, until the beef is fork-tender but not falling apart.

While the meat is cooking, prepare the onions and mushrooms. Blanch the onions by dropping in boiling water for one minute. Peel and pierce a shallow cross in the root end of each. Trim and clean the mushrooms. Place onions in single layer in a saucepan with 1 1/2 Tbs. butter, sugar, pinch of salt and 1/2 cup of stock. Bring to a boil, cover the pan and cook for about 8 to 10 minutes, or until they are barely tender. Uncover and continue cooking until all the liquid evaporates and shake the pan so the onions are glazed all over. Turn the mushrooms into the pan, fold and toss with the onions, and cook them together over moderate heat as the mushrooms release their liquid and begin to brown. When all the vegetables are glazed and colored, set aside.

When the meat is done, set the casserole on the stovetop. Remove the cheesecloth bouquet and strain out the juices back into the pot. Mix 1 Tbs. butter with 2 Tbs. flour. Bring the stew back to a boil, then stir in the flour and butter mixture, stirring constantly until sauce thickens.

Add onions and mushrooms to casserole then adjust seasonings.

Serving Suggestion:

Boeuf Bourguignon is wonderful served with buttered noodles, however, Mike’s favorite is a side of creamy mashed potatoes. Of course, this meal requires a good red wine such as a French Borgogne.

History:

Julia Child provides this recipe in her cookbook, Julia and Jacques Cooking at Home, Page 332.