Boeuf Bourguignonne

Boeuf Bourguignonne, a recipe from the Burgundy area of France, is beef braised in red wine. It is a standard in French cuisine. The long cooking infuses the flavours, while the separate preparation of the onions and mushrooms adds a fresh taste.

The cooking may be done on two consecutive days or all done the day before, to reheat at serving time. When cooking with wine, always use a wine that you would like to drink. Too often, people will use a cheap wine and that will spoil the flavour of the dish.

Serve with Easy Steamed Rice and your best green salad and more wine.

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Ingredients

3 Lb or 1.37 kg beef (can be fresh or leftover roast beef)
all purpose flour
4 Tbsp olive oil
4 Tbsp butter
4 or 5 Slices bacon
1/2 Fruit juice brandy
1 - 2 Cloves garlic
1 bouquet garni (1 sprig thyme, bay leaf, celery stalk and 2 sprigs parsley)
1/2 bottle good red wine
beef stock to cover
1 Tbsp flour
1 Tbsp butter
fresh chopped parsley

Onions

4 - 6 shallots (or 12 - 15 pearl onions)
2 Tsp sugar
4 Tbsp red wine

Mushrooms

1/2 Lb or 250 gm button mushrooms (or larger mushrooms that have been sliced or quartered)
lemon juice

Directions


Cut beef in large cubes, removing fat, roll cubes in flour. Heat 2 tbsp each of butter and oil in skillet and saute bacon (cut into 1 inch pieces) until crisp. Remove bacon to a large casserole. Brown meat well on all sides in skillet, season, salt, pepper and ignite after pouring ½ fruit juice glass of brandy over the meat. Remove meat to the casserole, with garlic. Pour wine and stock over meat to immerse and add bouquet garni. Cook covered in 250 to 275 ° F oven 2 hours (or cook at least 2 to 3 hours in crock pot).

Remove from oven or take the top off the crock pot and thicken with the flour butter paste. Continue to cook for 2 more hours.
Onions

Skin the shallots and cut into quarters. If you are using the pearl onions, then boil the onions for 1 minute and then drain. Put a paper towel around the outside of the onion, gently squeeze it and the skin will slip off. Brown the shallots (or pearl onions) in butter in a saucepan with a little sugar. Add 4 tbsp wine and cook gently until tender (about 20 min.).
Mushrooms

Saute mushrooms in butter, oil and lemon juice at low heat for about 15 minutes. Set aside.

When the meat is tender, remove the bouquet garni, correct the seasonings and garnish with the shallots, mushrooms and lots of parsley. The long cooking is important. It may be done on two consecutive days or all done the day before, to reheat at serving time.

When the meat is tender, remove the bouquet garni, correct the seasonings and garnish with the shallots(or pearl onions), mushrooms and lots of parsley. The long cooking is important. It may be done on two consecutive days or all done the day before, to reheat at serving time.