11/22/2017 Boeuf Bourguignon
Recipe Courtesy of Cindy Schumacher
2 lb. chuck steak
1¼ medium onion
1 garlic clove pressed
2 Tbsp. oil
2 Tbsp. butter
½ bottle dry red wine (pref. burgundy)
1¼ cups beef stock
1 lb. carrots peeled & cut on diagonal
2 bay leaves
1 tsp. sugar
Salt and pepper
Few sprigs parsley
4 oz. small mushrooms
5 slices fat bacon
1 Tbsp. cornstarch
2 Tbsp. water
Cut the beef into large cubes and remove all the fat. Peel and chop ¼ the onion. Heat the oil and butter in a saucepan and add the pieces of meat, the ¼ chopped onion, and the garlic. Sauté gently.
Gradually add the wine and the stock. Peel the whole onion and stick it with the cloves. Add the onion, thyme, and bay leaves. Stir in the sugar and season with pepper and only a little salt. Cover and simmer for 1½ hours over low heat. Add carrots about the last half hour.
Before serving, chop the parsley. Trim, wash and dry the mushrooms.
Dice the bacon and sauté it gently in a skillet until the fat runs. Add the parsley and mushrooms to the bacon and cook for a few moments. Add this mixture to the beef in the saucepan.
Moisten the cornstarch with the 2 Tbsp. water and stir the past into the saucepan. Bring to a boil, stirring briskly. Serve immediately with boiled potatoes and the same wine as was used to make the sauce.