Tuesday, January 4, 2011

Succulent oven-baked beef bourguignon

This one pot dish is tender and rich. Perfect for family or company on a harsh winter night.

2 lbs beef from an inexepensive cut, in medium sized pieces
3 slices of bacon, chopped (lardons)
4 onions, halved (or a dozen tiny onions)
4-6 carrots, peeled and sliced
2 celery sticks, chopped
3 cloves of garlic, sliced
1 lb mushrooms, sliced thin, either fresh or frozen
a little oil and butter
some peppercorns
2-3 cups of water
1/2 chicken bouillon cube
1/2 bottle of dry red wine
1 bay leaf
salt, pepper, pinch of flour
a large thick bottomed stove and oven proof pot with a lid 

(in an oven proof pot) 
Heat a little oil and butter in the pot, throw in the bacon and beef and brown on all sides
Remove beef  and add onion, carrot, celery, garlic and mushroom, fry lightly
Sprinkle flour, salt and pepper on beef and stir.
To pot pour in wine, water, add 1/2 chicken bouillon cube, bay leaf, thyme and stir, making sure nothing sticks to the bottom
Add beef and cover, bring to boil briefly
Heat oven to 360°F
Remove pot from stove and place in oven for 2-3 hours.  (The meat will be tender after 2 hours; but the sauce will be thicker and more intense at 3)
Turn off oven and let sit in warmth until you are ready to serve (No rush--you can serve this several hours later.  It only gets more tender!)

Remove the peppercorns, bay leaf and thyme,
Serve with steaming hot rice or your favorite pasta!

It's astonishing how easy and delicious this dish is.  All you need is a little time.

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