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

     Title: Beef Bourguignon
Categories: Beef, Wine, Pork, Mushrooms, Vegetables
     Yield: 4 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
 1 1/4 c  Lardons, pancetta or bacon;
          - diced (5 oz)
     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
     1 pn Sugar
          Flat-leaf parsley; chopped,
          - garnish

 Season beef with 2 ts salt and 1/2 ts 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 @ 350 F/175 C.

 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 ts 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, 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.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM