BOEUF BOURGUIGNON by CHEF DAN:
Serves 6
INGREDIENTS:
3 pounds lean stewing beef chuck
2 cups beef stock
5 tablespoons butter
2 tablespoon olive oil
1/3 cup Brandy
4 shallots, peeled and cut in half
2 carrots, peeled and cut into chunks
2 onions, peeled cut into quarters
4 garlic cloves, peeled and sliced
6 fresh parsley stems
4 fresh thyme springs
1 teaspoon dried rosemary
12 black peppercorns
4 whole cloves
4 allspice berries
2 bay leaves
1 tablespoons tomato paste
1 pound pearl onions, carefully peeled
1 pound white mushrooms, cleaned (using the smallest ones you can find)
1 bottle dry red wine (preferably Burgundy)
DIRECTIONS:
1. In a large bowl, combine the red wine, beef stock, brandy, onions, shallots, carrots, parsley stems, rosemary, thyme springs, peppercorns, cloves, allspice, and bay leaves, stir to blend.
2. Add the beef and stir.
3. Refrigerate, covered, overnight.
4. The next day drain the beef, reserve the marinade and vegetables. Pat the meat dry and season with S.P.
5. Tie parsley, thyme, cloves, allspice, and bay leaves together in cheese cloth.
6. Add 2 tablespoons butter and 1 tablespoon olive oil to 9-10-inch Dutch oven set over medium-heat until hot but not smoking.
7. Then brown beef well on all sides in 2 or 3 batches, without crowding, adding 1 tablespoons olive oil.
8. Transfer to a bowl.
9. Pour off any excess oil from pot, and then add Brandy to pot.
10. Deglaze by boiling over-high heat 1 minute, stirring and scraping up brown bits.
11. Heat 1 tablespoon butter over medium-heat and add shallots, onion, garlic, and carrots, then sauté stirring, until onions are golden brown about 5-6 minutes.
12. Add tomato paste and cook, stirring 1 minute.
13. Add wine, meat with juices, and marinade, simmer gently, partially covered, until meat is tender, 3-4 hours.
14. While the stew simmers, blanch boiling onion in boiling salted water 1 minute and drain in a colander.
15. Rinse in cold running water, then peel.
16. Heat 1 tablespoon butter in a sauce pan over medium-heat, sauté onion, stirring occasionally.
17. Season with salt and pepper.
18. Add 1-1/2 cups water, and then simmer until onions are tender, about 20 minutes.
19. Boil, stirring occasionally, until liquid is reduced to a glaze, 6-10 minutes.
20. Heat remaining tablespoon butter in a skillet and sauté the mushrooms, stirring until golden brown, about 8 minutes. Remove bouquet garni.
21. Stir onions and mushrooms into the stew and cook 10 minutes. Season with salt and pepper.
22. To thicken, mix together 1 tbs. softened butter with 1 tbs. flour. Stir in slowly. ENJOY DAN:
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