Boeuf A La Bourguignonne

This is one of those success /failures. For example Apollo 13 was a success/failure …a success that they got the astronauts home and a failure because they did not make it to the moon. I thought this would be an easy recipe little did I know. One I did not have a fire proof casserole dish which we will remedy in January. So I had to use a lot of pots and casserole dish back and forth. Everything went well… blanching the bacon, sauteing the beef, making the sauce… then came time to put it in to the oven. Well in only a few hours it was slightly burning around the very edge. YAY for me… I take it out and low and behold it was done but I had not finished. At this point I gave up and decided to just serve dinner and try again another time. The beef was cooked through though there were at least two mroe paragraphs left in the recipe.

So when I make this again one I will have the proper equipment. Two I will add the entire amount of liquid and hopefully it will go as the recipe states and not burn.

A 6 ounce chunk of bacon

9-10 inch 3 inches

1 T olive oil

3 IBS lean stewing beef cut into 2 inch cubes

1 sliced carrot

1 sliced onion

1 t salt

1/4 t pepper

2 T flour

3 cups red wine

2-3 C brown beef stock

1 T tomato paste

2 cloves mashed garlic

1/2 t thyme

bay leaf, crumbled

teh blanched bacon rind

18-24 small white onions brown braised in stock

1 IB quarterd fresh mushrooms sauteed in butter

Remove rind, and cut bacon into lardons. Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450.

Saute the bacon in the oil over moderate heat for 2-3 minutes to brown lightly. Remove to side dish. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

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

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

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat teh beef lightly with the flour. Set casserole uncoved in teh middle position of the preheated oven for 4 min. Toss the meat and return to oven for 4 min more. Remove casserole, and turn over down to 325.

Stir in the wine, and enough stock so teh meat is barely covered. Add teh tomato paste, garlic herbs, and bacon rind. Bring to simmer on top of the stove. Then cover teh casserole and set in lower third of preheated oven. Regulate heat so liqueid simmers very slowly for 2.5-3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set aside until needed.

When the 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 of teh sauce. Simmer sauce for a min or two, skimming off additional fat as it rises. You should have about 2.5 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick , mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

For immediate serving: cover the casserole and simmer for 2-3 min , basting the meat and vegetables with the sauce several times. Serve in its casserole.


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