Boeuf A La Bourguinone

• MARINADE:
• Garlic cloves, crushed 3
• Onions, sliced t3
• Carrots, sliced t2
• Parsley stems t10
• Bouquet garni:
• Carrot stick, 4 in. t1
• Leek, split, 4 in.t1
• Fresh thyme t1 sprig
• Bay leaf t1
• Peppercorns, crushed 10
• Salttto taste
• Dry red wine,
• preferably Burgundyt26 fl oz
• Beef chuck,
• cubed for stewt4 lb
• Vegetable oilt2 fl oz
• Flour t2 tbsp
• Tomato paste t1 tbsp
• Tomatoes,quartered 4
• Brown Stockt1 pint
• Mushrooms, quartered 1 lb
• Unsalted butter t1 1/2 oz
• Pearl onions,
• boiled and peeledt30
• Salt and peppertto taste

1. 1. Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
2. 2. Marinate the meat for several hours under refrigeration.
3. 3. Remove and drain the meat. Reserve the marinade.
4. 4. Dry the beef and saute it in the oil until well browned. Do this in several batches if necessary.
5. 5. Return all the meat to the pot. Sprinkle with flour and cook to make a blond roux.
6. 6. Stir in the tomato paste and cook for 5 minutes.
7. 7. Add the reserved marinade, tomatoes and stock. Cook in a 350F oven until the meat is tender, approximately 2 1/2 hours.
8. 8. Remove the meat from the sauce. Strain the sauce through a china cap, pressing to extract all the liquid. Discard the solids. Return the liquid and the beef to the pot.
9. 9. Saute the mushrooms in the butter and add them to the meat and sauce. Add the pearl onions and adjust the seasonings. Simmer for 10 minutes to blend the flavors.

garlic, onions, carrots, parsley stems, bouquet garni, carrot, thyme, bay leaf, salt, red wine, vegetable oil, flour, tomato paste, tomatoes, brown stock, mushrooms, butter, onions, salt

Taken from www.epicurious.com/recipes/member/views/boeuf-a-la-bourguinone-50143946 (may not work)