Page 16 - One-Dish Meals

Boeuf Bourguignon

Americans have come to love this French classic. It originated in the
Burgundy region, which is renowned for the wonderful wine that is the
basis for this robust stew. Serve with boiled potatoes or chunks of crusty
French bread.

P R E P 30 minutes C O O K 2 hours 45 minutes M A K E S 6 main-dish servings

2 slices bacon, chopped 1 ⁄2 bay leaf
2 pounds lean boneless beef chuck, 1 teaspoon plus pinch salt
1
trimmed and cut into 1 ⁄2-inch 1 ⁄4 teaspoon plus pinch ground black
pieces
pepper
2 teaspoons vegetable oil
1 pound small white onions, peeled
1 large onion (12 ounces), chopped
3 tablespoons butter or margarine
2 carrots, peeled and chopped
1 teaspoon sugar
2 garlic cloves, finely chopped
1 cup water
2 tablespoons all-purpose flour
1 pound mushrooms, trimmed and
2 teaspoons tomato paste cut into quarters if large
2 cups dry red wine

1. In nonreactive 5-quart Dutch oven, cook bacon over medium heat until
just beginning to brown. With slotted spoon, transfer bacon to medium
bowl.
2. Pat beef dry with paper towels. Add 1 teaspoon oil to Dutch oven and
increase heat to medium-high. Add beef, in batches, to bacon drippings
and cook until well browned, using slotted spoon to transfer beef as it is
browned to bowl with bacon. Add remaining 1 teaspoon oil if necessary.
3. Reduce heat to medium. Add chopped onion, carrots, and garlic to
Dutch oven; cook until onion and carrots are tender, about 8 minutes. Stir
in flour; cook 1 minute. Stir in tomato paste; cook 1 minute. Add wine,
bay leaf, 1 teaspoon salt, and ⁄4 teaspoon pepper, stirring until browned
1
bits are loosened. Return beef and bacon to Dutch oven; heat to boiling.
Reduce heat; cover and simmer until beef is very tender, about 1 hour 30
minutes. Remove bay leaf. Skim and discard fat.

16 Soups & Stews