Boeuf a la Bourguignonne
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Like so many fancy-sounding French specialties, this dish gets its identity from a relatively small component - the garnish typical of most things served at la bourguignonne: glazed pearl onions, mushrooms, and little strips of lightly crisped bacon, known as lardoons. Also, unlike Irish Beef Stew and Red Wine Beef Daube, the meat here must be browned before it is stewed. Makes 8 main-course servings.
ingredients
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serves: 8
6 pounds boneless beef chuck (or other stew meat, cut into 1-inch cubes)
Salt
Pepper
4 carrots (peeled and cut into 1/2-inch-thick slices)
2 onions (halved)
1 cup broth (or water, if needed)
1 bottle (750 ml) full-bodied red wine
Bouquet garni
1 cup concentrated (1 quart simmered down to 1 cup) chicken, veal, or beef broth (3 tablespoons commercial
6 tablespoons meat glaze, or homemade meat glaze) (optional)
Glazed Pearl (or Boiling Onions)
2 tablespoons butter (or olive oil)
10 ounces mushrooms (preferably cremini, quartered through the stem unless very small)
4 slices thick-cut bacon (cut crosswise into strips 1 inch long and 1/4 inch wide and thick)
2 tablespoons flour (if needed for thickening)
2 tablespoons butter (at room temperature, if needed for thickening)
1 teaspoon wine vinegar (or to taste)
Servings Per Recipe: 8
Amount per Serving
Calories: 809
- Total Fat: 49.7 g
- Saturated Fat: 21.7 g
- Trans Fat: 2.6 g
- Cholesterol: 256.3 mg
- Sodium: 466.6 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.1 g
- Sugars: 3.4 g
- Protein: 75.2 g
preparation
1. Make the stew as directed on the opposite page, pour through a strainer, and remove and discard the braising vegetables. Return the meat to the braising liquid.
2. Cut the bacon into strips.
3. Cook the bacon strips gently until barely crispy.
4. Assemble the bacon, glazed pearl onions, and sautéed mushrooms.
5. Combine the garnishes with the stew and serve.
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comments
Mommy_loves_to_cook
May 8, 2012