Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 4-4.5 pounds boneless beef chuck, cut into 2-inch chunks; Salt and freshly ground black pepper; 1/3 cup all-purpose flour; 2 tablespoons vegetable oil; 4 1/2 tablespoons unsalted butter; 1/2 cup brandy - optional; 4 fresh thyme sprigs; 2-4 Bay leaves; 2-4 whole cloves; 2 onions, finely chopped; 3 large garlic cloves, finely chopped; 2 carrots, peeled if desired and cut into 1/4-inch-thick slices; 1 (750-milliliter) bottle dry red wine, preferably Cabernet Sauvignon or Burgundy or Cotes du Rhone (don't buy expensive); 1 or 2 large sweet onions, peeled and quartered; 1 pound mushrooms, trimmed, quartered if large; 1/2 pound baby carrots

16 ingredients

1 steps

Ingredients

4-4.5 pounds boneless beef chuck, cut into 2-inch chunks
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy - optional
4 fresh thyme sprigs
2-4 Bay leaves
2-4 whole cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, peeled if desired and cut into 1/4-inch-thick slices
1 (750-milliliter) bottle dry red wine, preferably Cabernet Sauvignon or Burgundy or Cotes du Rhone (don't buy expensive)
1 or 2 large sweet onions, peeled and quartered
1 pound mushrooms, trimmed, quartered if large
1/2 pound baby carrots

Directions

1

{"0":"1. Season flour with salt and pepper. Put flour in large sealable plastic bag. Put 5 or 6 pieces of beef in bag, seal bag, and shake to coat meat.","2":"2. Heat 1 1\/2 tablespoons oil and 1 1\/2 tablespoons butter in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking. Brown beef well in 2 or 3 batches, (about 5 or 6 pieces at a time) without crowding, adding remaining 1\/2 tablespoon oil as needed. Transfer to a bowl.","4":"3. Heat 1 tablespoon butter or some more oil in pot over moderately high heat. Add chopped onions, garlic, and carrots (optional) and cook, stirring occasionally, until pale golden, about 5 minutes. Add brandy and deglaze the pan. Return meat with juices to pot, add thyme, bay leaves, and cloves and add entire bottle of wine, bring to a simmer (med low), and simmer gently, partially covered, until meat is tender, 3 1\/2 to 4 hours. (You can cook it at a higher heat for 2 hours, if necessary. Watch closely and add water if it gets too thick or starts to dry out.)","6":"Stop here to finish for next day.","8":"4. Put stew on to reheat on medium. Add quartered onions, mushrooms, baby carrots as stew is re-heating. To cook carrots you'll need about 45 minutes. Before serving, remove bay leaves and stems from thyme, also cloves if you see them. Season with salt and pepper."}