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Boeuf Bourguignon II

Western.Chefs's picture
  Beef chuck 5 Pound, cut into large cubes
  Flour 1 Cup (16 tbs)
  Butter 9 Tablespoon
  Olive oil 6 Tablespoon
  Cognac 1⁄4 Cup (4 tbs), warmed
  Bacon 1⁄2 Pound, diced
  Garlic 3 Clove (15 gm), coarsely chopped
  Carrots 2 , coarsely chopped
  Leeks 2 , coarsely chopped
  Coarsely chopped onions 3 Cup (48 tbs)
  Chopped parsley 1 Tablespoon
  Bay leaf 1
  Thyme 1 Teaspoon
  Burgundy wine 125 Milliliter
  Water 1 Cup (16 tbs)
  Whole onions 36 Small
  Sugar To Taste
  Mushroom caps 36
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Roll the beef cubes in flour and brown them on all sides in a skillet over high heat in four tablespoons each of the butter and olive oil.
2. Sprinkle the meat with salt and pepper, pour the cognac over it and ignite. When the flame dies, transfer meat to a three-quart casserole.
3. Preheat oven to moderate (350° F.).
4. To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley. Cook, stirring, until the bacon is crisp and the vegetables are lightly browned. Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat. Cover and bake one and one-half hours.
5. Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit. Return the casserole to the oven and continue cooking two to three hours longer.
6. Brown the small onions in two tablespoons butter with a dash of sugar. Add a little water, cover and cook until the onions are almost tender.
7. Saute the mushrooms in two tablespoons each of the butter and oil until lightly browned on one side. Sprinkle with lemon juice and turn to brown the other side.

Recipe Summary

Side Dish

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Boeuf Bourguignon II Recipe