Boeuf Bourgignon
INGREDIENTS
- 1/4 lb thick-sliced bacon
- 3 lbs boneless beef chuck, cubed to 1 1/2″
- 1/3 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 1/2 tablespoons unsalted butter
- 1/2 cup brandy
- 1 (4-inch) piece of celery
- 4 fresh parsley stems (no leaves)
- 4 fresh thyme sprigs
- 2 bay leaves (not California)
- 2 cloves
- 2 onions, finely chopped
- 3 large garlic cloves, finely chopped
- 2 carrots, chopped into 1/4″ slices
- 1 tablespoon tomato paste
- 1 (750ml) bottle dry red wine
- 1 lb small boiling onions or pearl onions
- 1 lb mushrooms, quartered
- Special equipment: kitchen string
PREPARATION
Cabernet Sauvignon, Napa Valley