Subj : Melissa Clark Top 50 - 2
To : All
From : Dave Drum
Date : Wed Sep 25 2024 05:50 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Bourguignon
Categories: Beef, Wine, Pork, Mushrooms, Vegetables
Yield: 5 servings
3 lb Chuck; in 2" cubes, patted
- dry
2 1/4 ts Kosher salt; more to taste
1/2 ts Fresh ground black pepper
5 oz Lardons, pancetta or bacon;
- diced (1 1/4 c)
1 Onion; fine chopped
1 lg Carrot; sliced
2 cl Garlic; minced
1 ts Tomato paste
2 tb A-P flour
750 ml Bottle red wine
1 lg Bay leaf
1 lg Sprig of thyme
8 oz Pearl onions; peeled
8 oz Cremini mushrooms; halved if
- large
1 tb Extra-virgin olive oil
pn Sugar
Chopped flat-leaf parsley;
- garnish
Season beef with 2 teaspoons salt and 1/2 teaspoon
pepper. Set aside for at least 30 minutes at room
temperature, or chill in the refrigerator for up to 24
hours.
In a large Dutch oven or heavy-bottomed pot with a
tightfitting lid, cook lardons over medium-low heat
until fat is rendered and lardons are browned and crisp,
about 10 to 15 minutes. Transfer with a slotted spoon to
a paper towel-lined plate. Reserve fat in pot.
Set oven @ 350ºF/175ºC.
Raise heat under pot to medium-high and cook until fat
is starting to smoke. Lay half the beef cubes in a
single layer in the pot, leaving space between pieces.
Cook until well browned on all sides, 10 to 15 minutes;
transfer pieces to a plate as they brown. Repeat with
remaining beef.
Reduce heat, if necessary, to prevent burning. Stir in
onion, carrot and remaining 1/4 teaspoon salt and cook
until soft, about 10 minutes, stirring occasionally.
Stir in garlic and tomato paste, and cook for 1 minute.
Stir in flour, cook for 1 minute, then add wine, bay
leaf and thyme, scraping up brown bits at bottom of pot.
Add browned beef and half the cooked lardons back to
pot, cover, and transfer to oven. Let cook until beef is
very tender, about 1 1/2 hours, turning meat halfway
through.
Meanwhile, in a large skillet set over high heat,
combine pearl onions, mushrooms, 1/4 cup water, the
olive oil and a pinch each of salt, pepper and sugar.
Bring to a simmer, then cover and reduce heat to medium,
cooking for 15 minutes. Uncover, raise heat to high, and
cook, tossing frequently, until vegetables are well
browned, 5 to 7 minutes.
To serve, scatter onions and mushrooms and remaining
cooked lardons over stew, then top with parsley.
By: Melissa Clark
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
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