Recipe #18 Boeuf Bourguignon

For 6 people

A 6 ounce chunk of bacon - remove rind and cut bacon into lardons (sticks 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 6 cups of water. Drain and pat dry.

Preheat oven to 450 degrees

Saute the bacon in 1 tbsp of olive oil over moderate heat for 2 to 3 minutes to brown lightly. Set aside.

Cut the beef into 2 inch cubes - use a lean well marbled Rump pot roast

Dry the beef in paper towels; it will not brown if it is damp. Saute a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

1 sliced carrot, 1 sliced onion

In the same fat, brown the sliced vegetables. Pour out the sauteing fat.

1 tsp salt, 1/4 tsp pepper, 2 Tb flour

Return the beef and bacon to a 9 x 12 fireproof casserole dish 3 inches deep.

Toss with salt and pepper. Sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. This browns the flour and covers the meat with a light crust. Remove casserole, and turn oven down to 325 degrees.

3 cups full bodies red wine (Beaujolais)
3 cups beef stock
1 TB tomato paste
2 cloves mashed garlic
2 sprigs of fresh thyme
2 bay leaves
Stir in the wine and enough broth so that the meat is barely covered. Add tomato paste, garlics, herbs. Bring to simmer on top of the stove and cover with bacon rind. Then returned covered casserole to the lower third of preheated oven. Regulate heat so liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. The bacon rind will prevent the beef from floating to the surface.

While the beef is cooking, prepare the onions and mushrooms. Set aside until needed.
24 small white onions, brown braised in stock.
1 lb of small button mushrooms sauted in butter or becel.

When meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two skimming off addtional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

Cover the casserole and simmer for 2 to 3 minutes basting the meat and vegetables with the sauce several times. Serve in its casserole or arrange the stew on a platter surrounded with potatoes, noodles or rice and decorate with parsley.