MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boeuf Bourguignon (Burgundy-Style Beef Stew)
Categories: Beef, Vegetables, Wine, Herbs, Pork
Yield: 6 servings

5 Whole black peppercorns
1 Bay leaf
1 Sprig parsley
1 Sprig thyme
Cheesecloth; for tying
- herbs
4 lb Beef chuck; into 2" pieces
750 ml Bottle burgundy
6 oz Slab bacon; in 1/4" thick
- batons
5 tb Olive oil
Salt & fresh ground pepper
4 cl Cloves; rough chopped
2 md Carrots; in 1" coins
1/3 c Flour
2 c Beef stock
3 tb Unsalted butter
12 Pearl onions; peeled
1 lb White button mushrooms;
- quartered
2 tb Rough chopped parsley;
- garnish
Country bread, to serve

Place peppercorns, bay leaf, parsley, and thyme on a
piece of cheesecloth; tie into a tight package and
transfer to a large bowl. Add beef and burgundy; cover
with plastic wrap and chill overnight.

Next day, remove beef from marinade; pat completely dry
using paper towels and set aside. Reserve marinade and
the herb package.

Heat bacon and half the oil in an 8-qt. Dutch oven over
medium-high heat; cook, stirring occasionally, until
slightly crisp, 8 minutes. Using a slotted spoon,
transfer bacon to a bowl; set aside. Season beef with
salt and pepper and working in batches, cook, turning as
needed, until browned, 6 - 8 minutes. Using a slotted
spoon, transfer beef to bowl with bacon; set aside. Add
garlic and carrots; cook until garlic is soft, 2
minutes. Stir in flour; cook for 3 minutes. Add reserved
marinade, beef, bacon, herb package, and the stock;
bring to a boil. Reduce heat to medium-low; cook,
covered, until meat is very tender, about 2 hours.

Heat remaining oil and the butter in a 12" skillet over
medium heat. Add onions; cook until golden and tender, 4
minutes. Add mushrooms and cook until golden, 7 minutes
more. Stir onions and mushrooms into beef stew. Ladle
into shallow bowls and garnish with parsley; serve bread
on the side.

RECIPE FROM: https://www.saveur.com

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