BEEF BOURGUIGNON
1 tablespoon olive oil
1/4 pound smoked bacon, roughly chopped
2 pounds beef chuck, cut into 2 inch cubes
Salt and pepper to taste
1 large onion, chopped
2 cloves crushed garlic
2 large carrots, cut into 1 inch chunks
2 tablespoons fresh thyme sprigs
3 bay leaves
1/2 cup chopped fresh parsley
1 tablespoon flour
1/4 cup cognac
2 cups French red wine, such as pinot noir
8 ounces small white mushrooms, trimmed and halved
10 ounces frozen pearl onions
Chopped parsley, for garnish
Heat oil in a heavy Dutch oven over medium heat. Cook bacon until crispy. Remove with a slotted spoon and set aside. Turn heat to high and add meat to fat in pan, sprinkling well with salt and pepper. Cook the beef until crisp and browned evenly on all sides. Remove beef to a platter.
Reduce heat and add the onions, garlic, carrots, thyme, bay leaves, parsley, and about 1/2 teaspoon each of salt and pepper. Cook about 5 minutes, until onion is translucent. Add the cognac and boil over high heat for one minute. Reduce heat, add the flour and stir to distribute. Slowly add the wine and deglaze the pan, scraping up all the brown bits (the fond) from the bottom. Return meat to pan. Taste for seasonings and adjust if needed.
Cover pan and bring to a boil. Reduce heat and simmer on lowest heat for about 1 hour, then add the mushrooms, pearl onions and cooked bacon. Cover and continue to cook until tender, about 30 minutes to 1 hour or more. Check occasionally and add a little water if too dry. Taste again and adjust seasonings.
Serve in shallow bowls with thick slices of grilled sourdough bread. A simple arugula salad dressed with lemon and parmesan cheese goes well with this dish.
Makes 4 servings.
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