Subj : One Pot Meals - 20
To   : All
From : Dave Drum
Date : Tue Dec 13 2022 13:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boeuf Bourguignon (Burgundy-Style Beef Stew)
 Categories: Beef, Vegetables, Wine, Herbs, Pork
      Yield: 6 servings
 
      5    Whole black peppercorns
      1    Bay leaf
      1    Sprig parsley
      1    Sprig thyme
           Cheesecloth; for tying
           - herbs
      4 lb Beef chuck; into 2" pieces
    750 ml Bottle burgundy
      6 oz Slab bacon; in 1/4" thick
           - batons
      5 tb Olive oil
           Salt & fresh ground pepper
      4 cl Cloves; rough chopped
      2 md Carrots; in 1" coins
    1/3 c  Flour
      2 c  Beef stock
      3 tb Unsalted butter
     12    Pearl onions; peeled
      1 lb White button mushrooms;
           - quartered
      2 tb Rough chopped parsley;
           - garnish
           Country bread, to serve
 
  Place peppercorns, bay leaf, parsley, and thyme on a
  piece of cheesecloth; tie into a tight package and
  transfer to a large bowl. Add beef and burgundy; cover
  with plastic wrap and chill overnight.
  
  Next day, remove beef from marinade; pat completely dry
  using paper towels and set aside. Reserve marinade and
  the herb package.
  
  Heat bacon and half the oil in an 8-qt. Dutch oven over
  medium-high heat; cook, stirring occasionally, until
  slightly crisp, 8 minutes. Using a slotted spoon,
  transfer bacon to a bowl; set aside. Season beef with
  salt and pepper and working in batches, cook, turning as
  needed, until browned, 6 - 8 minutes. Using a slotted
  spoon, transfer beef to bowl with bacon; set aside. Add
  garlic and carrots; cook until garlic is soft, 2
  minutes. Stir in flour; cook for 3 minutes. Add reserved
  marinade, beef, bacon, herb package, and the stock;
  bring to a boil. Reduce heat to medium-low; cook,
  covered, until meat is very tender, about 2 hours.
  
  Heat remaining oil and the butter in a 12" skillet over
  medium heat. Add onions; cook until golden and tender, 4
  minutes. Add mushrooms and cook until golden, 7 minutes
  more. Stir onions and mushrooms into beef stew. Ladle
  into shallow bowls and garnish with parsley; serve bread
  on the side.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Useless Invention: Braces for false teeth.
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