Beef Bourguignon

For entertaining, my thoughts turn to Beef Bourguignon. It's special. I do it in rge quantities; and when I'm preparing it, the whole house is filled with a wonderful roma Which lingers until guests arrive. Just add your favorite salad greens tossed with Balsamic Vinaigrette (see Index), crusty bread, Garlic Mashed Potatoes (see index) a bottle of your favorite red wine and great conversation!!! 1/2 cup flour

1 teaspoon salt

1 teaspoon pepper

3 to 4 pounds beef chuck, cut in 11/2" pieces

5 tablespoons butter

3 tablespoons olive oil

1/3 cup brandy

>1/4 pound bacon, diced

4 garlic cloves, thinly sliced

3 carrots, cut in 1/2" diagonals



1 leek, coarsely chopped

1/2 cup fresh parsley, chopped

2 bay leaves

1 teaspoon thyme

2 cups burgundy wine

1 14 1/2 ­ounce can beef broth

20 small white onions, 1" in diameter*

1 pound mushrooms, sliced

3 tablespoons butter

Juice of 1 lemon

2 teaspoons sugar

1/4 cup parsley, chopped



1. Preheat oven to 350 degrees.

2. Combine Row, salt, and pepper, and dredge meat. In a large , heavy skillet, over high heat, brown meat on all sides in 3 tablespoons butter and oil. This may need to be done in several batches, adding butter and oil if necessary.

3. As meat is browned, place in a large Dutch oven or a large deep roasting pan. When finished with meat browning, add brandy to the skillet to deglaze. Stir and loosen all particles and pour over meat.

4. To the same skillet, add bacon, garlic, carrots, leeks and 1/4 cup parsley. Cook, stirring, until bacon and vegetables are lightly browned. Add bay leaves and thyme to skillet, stir, and add bacon mixture to beef. Add wine and enough beef broth to barely cover meat and mix well. Taste for salt and pepper.

5. Cover and bake 1 1/2 hours. Stir occasionally and add more beef broth if necessary.

6. Saute onions and mushrooms in 3 tablespoons butter until lightly browned. Sprinkle with lemon juice and sugar. Cook for 2 minutes. Add mushrooms and onions to beef and cook 1 more hour, or until beef is tender.

7. Skim any fat and remove bay leaves. Again, taste for salt and pepper. If not serving immediately, refrigerate, removing hardened fat before reheating. When serving, sprinkle with chopped parsley.

*Note: The little onions are easy to peel if you place them in boiling water for I minute ­ drain in colander ­ let coot ­ and the skins will slip off easily.

Serves 10 to 12.