Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string. Cook bacon in boiling salted water 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour and beef between 2 large sealable plastic bags, seal, then shake to coat meat.
Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a large heavy pot over medium-high heat. Brown beef well on all sides, adding more oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then pour in brandy. Bring to a boil. Remove pot from heat and pour liquid over beef.
Heat 1 tablespoon butter in pot, then saute bacon for 2 minutes. Add in chopped onions, garlic, and carrots, then saute for 5 minutes. Add tomato paste and cook for 1 minute. Add wine, meat and tied herbs, and partially cover and simmer for about 4 hours. While meat simmers, blanch onions in boiling salted water for 1 minute and drain. Rinse under cold running water, then peel.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over medium-high heat. Saute blanched onions until browned. Season with salt and pepper. Add 2 cups water to saucepan and simmer for 15-20 minutes. Bring to a boil and cook for 5-10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over medium-high heat for about 8 minutes. Season with salt and pepper. Stir onions and mushrooms into stew and cook for 10 minutes. Remove tied herbs and season with salt and pepper.
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Email Recipe
Beef Bourguignon
Serves 8
Ingredients:
1/4 lb thick-sliced bacon
3 lb boneless beef chuck
1/3 cup flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 stalk celery
4 fresh parsley stems
4 fresh thyme sprigs
2 bay leaves
2 cloves
2 onions, finely chopped
3 cloves garlic, finely chopped
2 carrots, cut into thin slices
1 tablespoon tomato paste
1 bottle dry red wine, 750 ml
1 lb pearl onions
1 lb mushrooms, quartered
Directions:
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string. Cook bacon in boiling salted water 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour and beef between 2 large sealable plastic bags, seal, then shake to coat meat.
Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a large heavy pot over medium-high heat. Brown beef well on all sides, adding more oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then pour in brandy. Bring to a boil. Remove pot from heat and pour liquid over beef.
Heat 1 tablespoon butter in pot, then saute bacon for 2 minutes. Add in chopped onions, garlic, and carrots, then saute for 5 minutes. Add tomato paste and cook for 1 minute. Add wine, meat and tied herbs, and partially cover and simmer for about 4 hours. While meat simmers, blanch onions in boiling salted water for 1 minute and drain. Rinse under cold running water, then peel.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over medium-high heat. Saute blanched onions until browned. Season with salt and pepper. Add 2 cups water to saucepan and simmer for 15-20 minutes. Bring to a boil and cook for 5-10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over medium-high heat for about 8 minutes. Season with salt and pepper. Stir onions and mushrooms into stew and cook for 10 minutes. Remove tied herbs and season with salt and pepper.
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