| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Bacon, coarsely chopped |
| 3 |
lb |
Well-trimmed boneless beef chuck, cut into 1 1/2 inch cubes (from 7-bone chuck roast) |
| 1/3 |
c |
All purpose flour |
| 1 1/4 |
lb |
Boiling onions, peeled |
| 3/4 |
lb |
Large carrots, cut into 1-inch pieces |
| 12 |
|
Large garlic cloves, peeled (left whole) |
| 3 |
c |
Canned beef broth |
| 1/2 |
c |
Cognac or brandy |
| 2 |
|
(750 ml) bottles red Burgundy wine |
| 1 1/2 |
lb |
Mushrooms |
| 1/3 |
c |
Fresh thyme OR |
| 2 |
tb |
Dried thyme |
| 1 |
tb |
Dark brown sugar |
| 1 |
tb |
Tomato paste |
INSTRUCTIONS
Preheat oven to 325F. Saute bacon in heavy large Dutch oven over high heat
until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon
to paper towels. Season beef generously with salt and pepper; coat with 1/3
cup flour, using all of the flour. Working in 3 batches, brown beef in same
pot over high heat, about 5 minutes per batch. Transfer meat to large bowl.
Add onions and carrots to same pot and saute until light brown, about 6
minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with
beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up
browned bits, about 8 minutes. Return meat and vegetables and their juices
to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
Bring to boil, stirring occasionally. Cover pot and place in oven. Cook
until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid
until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper.
Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead.
Cover and chill.) Rewarm over low heat before serving.
From the Burgundy & Lyonnais region of France
Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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