I HAVE REVISED THIS RECIPE HOPE IT IS FOR THE BETTER, I AM COOKING THIS FOR 8 PEOPLE ON SUNDAY DAN

BOEUF BOURGUIGNON by CHEF DAN:


Serves 6 (REVISED)



INGREDIENTS:

3 pounds lean stewing beef chuck

2 cups beef stock

5 tablespoons butter

2 tablespoon olive oil

2 tablespoons flour

1 bottle red wine, young and full bodied (like Beaujolais or a good Burgundy)

3 cups beef stock or (2.5oz) can beef gravy

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

4 whole cloves

4 allspice berries

2 bay leaves

2 tablespoons tomato paste

3 tablespoons butter

Herb bouquet (4 fresh parsley and thyme springs sprigs)

1 pound pearl onions, carefully peeled

1 pound white mushrooms, cleaned (using the smallest ones you can find)



DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)

1. Stir beef and 2 cups red wine in a Dutch oven and marinate in the refrigerator overnight.

2. Remove beef from refrigerator.

3. In a Dutch oven heat 1 tablespoon each of butter and oil, add shallots, carrots, onions, over medium-high heat and sauté for about 5 minutes.

4. Add garlic, whole cloves, and allspice berries, and sauté for about 1 minute.

5. Remove from Dutch oven and set aside

6. Remove beef from marinate, reserve marinate.

7. Dredge beef in flour to coat.

8. Add 2 tablespoons butter and 1 tablespoon olive oil to 9-10-inch Dutch oven set over medium-heat until hot but not smoking.

9. Work in batches and brown beef until browned on all sides, adding more oil as needed.

10. Stir in the wine and stock (or gravy) add vegetables, bay leaves and marinate to pot just enough to meat and vegetables are barely covered.

11. Add tomato paste, herb bouquet; bring to a simmer on top of the stove, for about 5 minutes.

12. Cover casserole and put into the oven.

13. Regulate heat so the liquid simmers very slowly for 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 banquet.

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: