CLASSIC BEEF BOURGUIGNON

SERVES 4

This is a delicious French beef stew. It takes a lot of work, but is basically easy and well worth the effort. As with most stews, it can be made ahead and reheated, which enhances the flavor even more.

INGREDIENTS

4 ounces slab bacon, coarsely chopped

1-1/2 pounds beef chuck, trimmed and cut into 1-1/2 inch cubes

4 tablespoons all purpose flour

2 large onions, cut into eight wedges each

2 large carrots, cut into 1-inch pieces

6 large garlic cloves, chopped

1-1/2 cups homemade beef stock or low-salt canned broth

1/4 cup cognac or brandy

1 750-ml bottle dry red wine

3/4 pounds mushrooms, whole or halved if very large

1 tablespoon dried thyme

1/2 tablespoon dark brown sugar

1/2 tablespoon tomato paste

Preheat oven to 325° F. Sauté bacon in Dutch oven over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Season beef cubes generously with salt and pepper. Coat with all of the flour. Working in 2 batches, brown beef in the bacon grease over high heat, about 3 minutes per batch. Transfer meat to large bowl using slotted spoon or tongs. Add onions and carrots to the same pot and sauté until light brown, about 8 minutes, adding a small amount of olive oil if needed. Add the garlic and sauté 1 minute. Transfer the vegetables to bowl with beef.

Add 1/2-cup of the beef broth and the Cognac to the pot; boil until almost reduced to a glaze, about 8 minutes, scraping up any browned bits. Return the meat, vegetables and their juices to pot. Add the wine, mushrooms, thyme, brown sugar, tomato paste, remaining 1 cup of broth and bacon. Bring to a boil. Cover pot and place in oven. Cook until beef is tender, about 1-1/2 hours.

Remove the beef and vegetables from the pot with a slotted spoon. Spoon excess fat off the liquid. Boil the liquid until reduced to about 2 cups, about 15 minutes. Taste sauce for seasoning; add salt and pepper if desired. Return the beef and vegetables to the pot. (Can be prepared up to 1 day ahead. Cover and refrigerate.) Rewarm over low heat or return to a low oven until needed. Serve with Buttered Noodles.

Note: For a quick and easy version see Easy Beef Bourguignon.

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