Beef Bourguignon

I caught an awful head cold this week and was very happy that I took the time to make this stew before it happened.  My kids ate well and I didn't even have to enter the kitchen. LOL.  I made Julia Child's take on this dish last Christmas eve but it was a LOT of work.  This time I tried Williams Sonoma's recipe and I have to say I liked it a lot better.  The flavors were not all that different but it was a lot easier.  Freezes well too.  Enjoy.

Beef Bourguignon

Williams Sonoma Cooking at Home

1/2 lb bacon or salt pork, cut into 1/4 inch, dices

Olive oil as needed

8 shallots, minced

2 yellow onion, finely diced

2 carrots, peeled and finely diced

2 cloves garlic, minced

About 2 cups flour

Salt, ground pepper and freshly grated nutmeg

3 lbs well-marbled beef chuck, cut into 2-inch cubes

1/4 cup Cognac

2 cups beef broth

2 fresh thyme sprigs

3 cups dry red wine

1 bay leaf

5 Tbsp butter ( I used olive oil)

18 to 24 pearl onions, peeled

2 Tbsp sugar

1 lb white or cremini mushrooms, stemmed

Chopped fresh flat-leaf parsley for garnish

In a frying pan over medium heat, saute the salt pork or bacon until the fat is rendered, 8 to 10 minutes.  Using a slotted spoon transfer the pork to paper towels to drain, set aside.

Add enough oil to the fat in the pan to measure 1/4 cup.  Add the shallots, yellow onions, carrots, and garlic.  Saute until the vegetables begin to soften, about 10 minutes  Using a slotted spoon, transfer the vegetables to a Dutch oven.  Set the frying pan aside.

Spread the flour on a plate and season with salt, pepper, and nutmeg.  Coat the beef cubes with the flour mixture, shaking off the excess.  Add oil as needed to the fat remaining in the frying pan and place over high heat.  Working in batches if necessary to avoid crowding, add the beef cubes and brown well on all sides, about 15 minutes.  Using the slotted spoon, transfer the beef to the frying pan and deglaze, stirring to dislodge any browned bits from the pan bottom.  Add to the beef along with the thyme, all but 1/2 cup of the remaining broth, the wine, and the bay leaf.  Bring to a boil, reduce the heat to low, cover, and simmer on the stove top or in an oven preheated to 325 until the beef is tender, about 3 hours.

In a frying pan over medium heat, melt 2 Tbsp of the butter or oil.  Add the pearl onion in a single layer, then sprinkle with the sugar.  Cook, stirring, until tender and golden, 8 to 10 minutes; add only enough of the 1/2 cup reserved broth to prevent scorching.  Transfer to a bowl and set aside.

In the same pan over medium heat, melt the remaining 3 Tbsp oil or butter, Add the mushrooms and saute until browned, about 5 minutes; set aside.

Add the pearl onions and mushrooms to the beef during the last 30 minutes of cooking.  Just before serving, remove and discard the thyme and bay leaf and taste and adjust the seasoning.  Transfer to a warmed serving dish, sprinkle with the salt pork or bacon and parsley, and serve right away.