Boeuf Bourguignon

• Prep Time

Boeuf Bourguignon 

Prep Time 1 hour 15 minutes Total Time 4 hours 15 minutes Yield Serves 8

Ingredients

• 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
• 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
• Coarse salt and ground pepper
• 1/3 cup all-purpose flour
• 1 large onion, chopped
• 3 large cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 6 medium carrots, cut diagonally into 3/4-inch slices
• 1 bottle dry red wine (3 cups)
• 1/2 teaspoon dried thyme
• Roasted Mushrooms and Pearl Onions

Directions

1. In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
2. Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
3. Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
4. Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
5. Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
6. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.
   
   
   Boeuf Bourguignon is something that my mother has made for us a lot at home. To be completely honest it does not hold very much appeal to me because I tend to dislike the taste of the the broth, which she loads with more wine than I feel can be cooked off!
   
   My mother cooks this without a recipe, and I recall her taking a few shortcuts which ends up in a different sort of dish. Instead of cutting her own vegetables, she uses a Trader Joe's maripoux mix (celery, carrots, and onions I believe?), and I know I haven't seen her put flour onto the beef. Or use bacon for that matter; I suppose it's probably healthier that way! I looked up the Nutrition Facts for the Julia Child version and was really surprised at the breakdown... this is the Martha Stewart recipe by the way.
   
   For the longest time I would not eat this when my mom made it due to the wine-taste, but I think that I'm missing it while I'm here at school. Perhaps I'll ask her to make it when I go back for Spring Break. I can make an experience out of it and see if I can appreciate it more now that I'm older and have an established palate?