Name: Beef Bourguignon
Yield: 6–8 servings
Ingredients: One 6-ounce chunk of bacon; 1 tablespoon of olive oil or cooking oil; 3 pounds lean stewing beef, cut into 2-inch cubes; 1 carrot, sliced; 1 onion, sliced; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons flour; 3 cups of a full-bodied young red wine; 2 to 3 cups brown beef stock or canned boullion; 1 tablespoon tomato paste; 2 cloves mashed garlic; 1/2 teaspoon thyme; A crumbled bay leaf; 18 to 24 small white onions, brown-braised in stock; 1 pound quartered fresh mushrooms sautéed in butter; 9–10 inch fireproof casserole 3 inches deep

As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it gains in flavor when reheated.

Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef fairly full-bodied, young red wine, such as Beaujolais, Côtes di Rhône, Bordeaux-St. Émilion, or Burgundy.

Recipe notes

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