Boeuf Bourgignon

Name: Bell Wine Cellars
Address: 6200 Washington Street, Yountville, CA, 94558, ISO 3166-2:US
Telephone: 707-944-1673
Price range: $$

Cook bacon in boiling salted water 3 minutes, then drain. Season meat with salt and pepper and dust with flour.
Heat 1 tablespoon oil and 1 1/2 tablespoons butter in a wide 6-quart heavy pot over moderately high heat, brown beef well on all sides in 2 or 3 batches, without crowding, adding oil as needed. Transfer meat to a bowl.
Pour off excess oil from pot, then add brandy to pot. Boil over high heat 1 minute, stirring and scraping, then pour over beef.
Tie celery, parsley, thyme, bay leaves, and cloves together with string to make a bouquet garni. In 1 tablespoon butter sauté bacon 2 minutes. Add chopped onions, garlic, and carrots. Stir in tomato paste, cook 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3.5 to 4 hours.
While meat simmers, blanch boiling onions in salted water, then peel and sauté in 1 tablespoon butter. Season with salt and pepper. Add 2 cups water then simmer, partially covered, until onions are tender, 15 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
Heat remaining tablespoon of butter and sauté mushrooms until golden brown and any liquid is evaporated, about 8 minutes. Season with salt and pepper. Stir in onions and mushrooms, cook 10 minutes. Remove bouquet garni and skim fat from surface of stew. Season with salt and pepper.

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