Beef Bourguignonne is one of France’s most celebrated dishes. This version is particularly rich and good. It takes a few days to make it right, but the results are amazing.
1/2 pound slab bacon, diced
2 tablespoons canola oil
20 pearl onions, peeled (or use jarred)
1/2 pound mushrooms
3 tablespoons flour
or 1 cup beef stock
and 1 tablespoon chopped parsley
3 cups red wine (1 bottle)
1 onion, sliced
and 1 carrot, sliced
or 1 bouquet garni
and 1 clove garlic, crushed
2 whole clove
2 tablespoons canola oil
Prepare Marinade in a non-metal bowl. Add the beef, pushing it under the liquid. Cover and refrigerate 24 to 48 hours, stirring occasionally.
Put bacon in a saucepan. Cover generously with water. Boil 2 to 3 minutes. Drain and rinse with cold water.
Drain beef, reserving marinade with the carrot and onion separately. Dry beef thoroughly on paper towels. In a heavy casserole, heat 2 tablespoons oil. Brown beef a few pieces at a time on all sides over medium-high heat, removing pieces as browned.
Fry bacon in the same oil until browned but not crisp; remove. Saute onions until browned; remove. Saute mushrooms until tender and lightly browned; remove.
Preheat the oven to 325’F. Discard excess fat from casserole and add 1/2 cup marinade. Bring to a boil, stirring to dissolve brown juices on casserole bottom. Pour into a small bowl and reserve. In same casserole, heat remaining 2 tablespoons oil. Add reserved onion and carrot from the marinade. Cook over medium heat, stirring occasionally, until soft but not browned. Stir in the flour. Cook, stirring constantly, until mixture is a rich brown. Do not burn.
Stir in remaining marinade, the juices from the casserole, stock and a little salt and pepper. Do not add much salt at this point as the bacon will add more. Return the beef to the casserole and bring stew to a boil.
Cover tightly and transfer to the oven. Cook, stirring occasionally, 2-1/2 to 3 hours until meat is very tender.
Transfer beef pieces to another casserole or large saucepan and strain sauce over them. Add garnish of bacon, onions and mushrooms. Simmer 15 minutes or until onions are tender and flavors are blended. (if using jarred pearl onions, you will only need to simmer for a few minutes to heat them through).
Taste for seasoning. Beef Stew Bourguignonne can be prepared to this point 2 days ahead, covered and refrigerated or frozen. It tastes best when prepared at least 1 day ahead.
This really will taste twice as good the second day – so between the 1-2 days of marinating, several hours of cooking, and then waiting another day, this recipe takes 3 days. But it’s absolutely delicious, and can me made ahead and frozen for when company comes.