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Beef Bourguignonne
(Cuisine at home, February 2003, Issue 37, p. 23)
Makes: 6 Cups Total Time: 2 1/2 Hours + Marinating Rating: Intermediate
Trim and Cube:
2 lb. chuck pot roast
Combine; Marinate Beef in:
1 bottle (750 ml) red wine
1 yellow onion, diced
1 carrot, diced
1 rib celery, diced
3 cloves garlic, crushed
2 bay leaves
Remove Beef; Dredge in:
1/2 cup all-purpose flour
1 t. kosher salt
1/2 t. black pepper
1/4 t. cayenne
Saute:
4 strips thick-sliced bacon, diced
Brown Beef in Bacon Fat; Add:
2 –4 T. olive oil
Sweat:
Reserved vegetables from marinade
1 beef knuckle soup bone
1 T. tomato paste
Add:
1/4 cup brandy, optional
Tie Together:
6 sprigs fresh thyme
1 t. whole black peppercorns
Add and Braise:
Herb bundle
Reserved marinade, bacon, and browned beef
Stir in; Cook:
8 oz. white mushrooms, halved
8 oz. pearl onions, peeled
1 T. red wine vinegar
Finish with:
1/4 cup chopped fresh parsley
1 T. lemon zest, minced
Salt and pepper to taste
Serve Over:
Buttered potatoes
Trim roast and cut into 2" cubes.
Combine wine, vegetables, garlic, and bay leaves, in a bowl. Place meat in marinade. Marinate for at least 4 hours.
Remove meat and vegetables from marinade, reserving everything. Dredge beef in flour mixture.
Saute bacon in a large Dutch oven over medium-high heat until crisp. Remove and drain on paper towel-lined plate.
Brown beef in batches in bacon fat left in pan — do not crowd the pan or meat won't brown well. Remove browned beef before adding more. If the pan becomes dry, add a little olive oil. Remove last batch of meat before continuing. Preheat oven to 350°.
Sweat vegetables, soup bone, and tomato paste in pan, stirring to loosen the browned bits from the bottom. Cook until vegetables soften, 5 minutes.
Add brandy; cook until evaporated.
Tie thyme and peppercorns in a paper coffee filter; secure with kitchen string.
Add herb bundle, reserved marinade, bacon, and beef. Cover with a secure lid, transfer to oven, and braise 1 hour.
Stir in mushrooms, onions, and vinegar. Return to oven and cook, covered, until meat is tender, 30 - 40 minutes. Remove herb bundle and soup bone.
Finish with parsley, lemon zest, salt, and pepper to taste.
Serve over buttered potatoes.
Nutrition Information (Per 2 1/2 cups):
829 calories 46% calories from fat 42g total fat 49g carb. 1020mg sodium 5g fiber
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© August Home Publishing Company
www.CuisineAtHome.com I didn't see the lite version but I didn't look that hard, either
Hope this helps!
PJ
