BOEUF BOURGUIGNON

A fancy way way of saying beef stew with red wine. This is another of the old standards. It is a lovely dark fragrant dish that is wonderful on a dark dreary winters evening. If you would like to try a variation of this substitute Guinness for the red wine. A rule to go by when cooking with wine, if you can’t drink it don’t cook with it.

BOEUF BOURGUIGNON

(BEEF IN RED WINE)

1 large onion, peeled and thinly sliced

1 parsley sprig

1 thyme sprig, crumbled

1 bay leaf, crushed

2 lb chuck steak or top round of beef, cut into large pieces

2 Tbsp brandy

1 3/4 cups red wine

2 Tbsp oil

1/4 cup butter

2/3 cup lean bacon, cut into thin strips

24 baby onions, peeled ( or 4 small onions cut in 8 pieces each )

8 oz portobella mushrooms diced ¾ in, stem discarded, frills removed

1/4 cup all-purpose flour

1 1/4 cups beef stock

1 garlic clove, peeled and crushed

1 tsp thyme

salt

freshly ground black pepper

1. Put a few onion slices in the bottom of a deep bowl with the parsley and a little of the thyme and bay leaf. Place a few pieces of beef on top. Continue with these layers until all the beef and herbs are used.

Mix together the brandy, wine and oil and pour over the beef. Cover and leave to marinate for at least 4 hours, stirring occasionally.

2. Melt the butter in a flameproof casserole, add the bacon and fry over moderate heat until golden brown. Remove with a slotted spoon and set aside. Add the small onions to the casserole and fry until lightly coloured on all sides, then remove with a slotted spoon and set aside. Add the mushrooms and fry, stirring, for 1 minute; drain.

3. Remove the pieces of beef from the marinade, then strain the marinade and set aside. Dry the beef thoroughly on paper towels, then add to the casserole and fry over brisk heat until browned on all sides. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the strained marinade gradually, then add the stock, garlic and bouquet garni. Add salt and pepper to taste, cover and simmer gently for 2 hours.

4. Skim off any fat on the surface of the cooking liquid. Add the bacon, onions and mushrooms, cover and simmer for 30 minutes or until the beef is tender.

5. Discard the bouquet garni, then taste and adjust seasoning. Transfer to a warmed serving dish and serve immediately.