Boeuf Bourguignon

Name: Boeuf Bourguignon
Ingredients: 1 2-ounce chunk bacon, cut into small pieces; 1 1/4 pounds beef-stew meat, cut into 1 1/2-inch pieces; Salt; freshly ground black pepper; 1 tablespoon olive oil; 1 medium onion, diced; 13 carrot, from the thick end, peeled and diced; 2 teaspoons flour; 1 cup red wine; 1 cup beef stock; Herb packet of 1/2 bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; 1/4 teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth; 3 or 4 baby onions or 4 (1-inch) pieces of leek; 4 baby carrots, or the thin ends of larger ones; 2 or 3 new potatoes; French bread (optional)

15 ingredients

12 steps

Ingredients

1 2-ounce chunk bacon, cut into small pieces
1 1/4 pounds beef-stew meat, cut into 1 1/2-inch pieces
Salt
freshly ground black pepper
1 tablespoon olive oil
1 medium onion, diced
13 carrot, from the thick end, peeled and diced
2 teaspoons flour
1 cup red wine
1 cup beef stock
Herb packet of 1/2 bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; 1/4 teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth
3 or 4 baby onions or 4 (1-inch) pieces of leek
4 baby carrots, or the thin ends of larger ones
2 or 3 new potatoes
French bread (optional)

Directions

1

Brown the bacon in a heavy 3 1/2-to-4-quart saucepan.
2

When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
3

Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper.
4

Add the olive oil to the pan, and when its hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total.
5

Transfer the meat to the bowl of bacon.
6

Brown the remaining beef and add to the same bowl.
7

Keep the pan over the heat and saute the onion and carrot until lightly browned, 3 to 4 minutes.
8

Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock.
9

Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
10

Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes.
11

Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce.
12

The dish benefits from sitting overnight in the refrigerator.