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Beef Bourguignon - Bon Appetit

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      Title: BEEF BOURGUIGNON - BON APPETIT
 Categories: Meats, Main dish
      Yield: 8 Servings
 
      8 oz Bacon, coarsely chopped
      3 lb Well-trimmed boneless beef
           -chuck, cut into 1 1/2
           -inch cubes (from 7-bone
           -chuck roast)
    1/3 c  All purpose flour
  1 1/4 lb Boiling onions, peeled
    3/4 lb Large carrots, cut into
           -1-inch pieces
     12    Large garlic cloves, peeled
           -(left whole)
      3 c  Canned beef broth
    1/2 c  Cognac or brandy
      2    (750 ml) bottles red
           -Burgundy wine
  1 1/2 lb Mushrooms
    1/3 c  Fresh thyme OR
      2 tb Dried thyme
      1 tb Dark brown sugar
      1 tb Tomato paste
 
  Preheat oven to 325F.  Saute bacon in heavy large Dutch oven over
  high heat until brown and crisp, about 8 minutes. Using slotted
  spoon, transfer bacon to paper towels. Season beef generously with
  salt and pepper; coat with 1/3 cup flour, using all of the flour.
  Working in 3 batches, brown beef in same pot over high heat, about 5
  minutes per batch. Transfer meat to large bowl. Add onions and
  carrots to same pot and saute until light brown, about 6 minutes. Add
  garlic and saute 1 minute. Transfer vegetables to bowl with beef.
  
  Add 1 cup broth and Cognac to pot; boil until reduced to glaze,
  scraping up browned bits, about 8 minutes. Return meat and vegetables
  and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato
  paste and 2 cups broth. Bring to boil, stirring occasionally. Cover
  pot and place in oven. Cook until beef is tender, about 1 hour 20
  minutes.
  
  Ladle liquid from stew into large saucepan.  Spoon off fat. Boil
  liquid until reduced to 2 3/4 cups, about 40 minutes. Season with
  salt and pepper. Pour liquid back over beef and vegetables. (Can be
  prepared 1 day ahead. Cover and chill.) Rewarm over low heat before
  serving.
  
  From the Burgundy & Lyonnais region of France
  
  Bon Appetit/May 94 Typed by Didi Pahl
 
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