Beef Bourguignon

  1. It is imperative to use some of the cheapest cuts of beef cuts for this dish. Only these cuts will withstand the long cooking.
  2. Cut 1" cubes with a sharp knife. Lay the meat at the bottom of a large nonreactive dish.
  3. Add the herbs, garlic, chopped carrot and 2 large onions and peppercorns.
  4. Add the wine and grappa and mix.
  5. Cover and leave in the fridge for the night.
  6. Fish the meat out (you'll need the marinade later).
  7. Pat dry with kitchen paper. If the meat is wet it won't brown properly and you will lose some flavor.
  8. Heat 2 tbsp oil in a large saute pan and saute the meat by small batches.
  9. Brown each meat cube on every side.
  10. Add the strained marinade liquid, tomatoe paste and few leaves of sage, parsley and thyme join the meat.
  11. In a sauce pan, prepare a roux by melting 4 tbsp butter with the same quantity of flour. Add the roux to the pot, mix, cover and bake in a 350 oven for 2 hours.
  12. Meanwhile, let's prepare the toppings. Start by cutting your dried bacon into julienne - small sticks. You can boil it for a minute before frying if you want. Then fry slowly in a saucepan until browned all over. Reserve.
  13. Peel your small onions. You can plunge them in a pot of boiling water for a few seconds to help. Then fry them for a few minutes in the remaining fat from the bacon.
  14. Finally, cut the champignons mushrooms into strips.
  15. Saute for a few minutes.
  16. Add everything to the pot and cook for a further 30 minutes. Taste to see if you need more salt or pepper.
  17. Serve with boiled potatoes, (the traditional garnish) or as I prefer with a a half potato and half celery root puree.

stew beef, bacon, garlic, bouquet garni, red wine, mushrooms, tomato, onions, onions, carrot, butter, glass

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-50054682 (may not work)

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