Hanxter

having a crew over for a game or just shits and giggles - this is fun to do, the house will smell great and tastes awesome!!!

Boeuf Bourguignon

ingredients:
the night before, marinate:
3-1/2 lbs. beef chuck or bottom round, fat removed and cut into bite sized cubes
3 cups red wine (1 full bottle)
1 onion, chopped coarsely
7-10 garlic cloves, cut in half and mashed
3 bay leaves
12 black peppercorns

for the stew:
2 tablespoons canola oil
1/2 lb. bacon, cut into strips
24 freash boiling onions skinned (or use those frozen pearls - ick)
15 mini carrots, cut in half lengthwise, then crosswise
1/4 cup, unbleached, all purpose flour
2-1/2 to 3 cups red wine
3 cups beef stock
1 tablespoon tomato paste
1/2 teaspoon thyme

for the garnish:
8 oz. mushrooms, cleaned, stems removed and cut into quarters
1 tablespoon canola oil
1 teaspoon finely chopped garlic
salt and freshly ground black pepper
3/4 - 1 lb. wide egg noodles


the night before:

1. put the meat in a large bowl. combine the rest of the marinade ingredients and pour over the meat. cover and refrigerate overnight, stirring a couple of times if possible.

to make the stew, plan on starting at least 4 hours before you plan to serve it, about 1 hour of preparation time and 3 hours of cook time.

2. remove the meat from the marinade and throw it out - the marinade that is.

3. dry the meat on paper towels, patting them to make sure they are dry enough. season with salt and pepper.

4. in a large skillet, heat 1 tablespoon of the oil over medium heat. add the bacon and cook about 5 minutes. do not allow it to brown. remove with a slotted spoon and reserve the fat.

5. preheat oven to 275°F.

6. working in batches, add the meat to the skillet and brown evenly. do not crowd the meat, it may take 4 to 5 batches to finish. using the slotted spoon move the meat to a deep oven proof casserole dish and repeat.

7. add the pearl onions and carrots to the skillet and cook for 5 minutes, stirring, until they are colored. add a little oil if needed.

8. now, sprinkle the meat with flour and place in the oven for about 4 minutes - turn the meat and give it another 4 minutes - this will make a nice crust out of the flour.

9. add the bacon, onions and carrots.

10. raise the oven temp to 325. add the red wine, beef stock and tomato paste and stir to combine. cover with foil and put it in the oven.

11. cook for 3 hours. remove the foil and cook for an additional 15 minutes.

for the garnish:

12. just before serving, heat 1 tablespoon of the oil in a frying pan. when the oil is very hot, add the mushrooms and cook without stirring until they are well browned on one side. stir and continue cooking for 8 minutes, stirring occasionally. add the garlic and cook an additional 2 minutes.

stir the mushrooms into the stew, just before serving. serve in large bowls over egg noodles.

get a real good loaf of crusty bread and enjoy!!!

healer

That sounds so good, I can almost taste it. I'm definitely going to try this one out when I get the opportunity again.

Thanx!

__________________