Beef Bourguignon, or beef in red wine sauce, is a classic French dish known for its deep rich sauce.6 oz of blanched bacon
2 to 3 Tbsp cooking oil
4 lbs trimmed beef chuck, cut into 2-inch cubes
Salt and freshly ground pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of red wine (such as a zinfandel or Chianti)
2 cups beef stock or canned beef broth
1 cup chopped tomatoes, fresh or canned
1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together in cheesecloth)
Beurre manié for the sauce: 3 Tbsp flour blended to a pasted with 2 Tbsp butter
For the garnish: 24 small brown-braised white onions and 3 cups sautéed quartered mushrooms (sautéed in butter and oil, start with at least 4 cups of raw quartered mushrooms, about 1 lb and a half)
1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and oil, season with salt and pepper, and turn them into a heavy casserole pan. Add the bacon to the casserole pan as well.
3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender. Check at about 40 minutes.
4 Remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then degrease and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).
Serves 6 to 8.
