BOEUF BOURGUIGNON

(BEEF STEW WITH ONIONS AND MUSHROOMS)

 

Ingredients:

Marinade:

2 pounds round steak or roast, cut into 1" chunks

1 bottle red wine

2 tablespoons cognac (optional)

1 small onion, sliced

1 carrot, peeled and sliced

2 bay leaves

2 sprigs fresh thyme, 1/4 teaspoon dried

10 black peppercorns

2 whole cloves

Stew:

spray oil

1 cup strained marinade

1 reserved bay leaf and fresh thyme

1 can beef broth

2 cups cool water

1 cup V-8 juice

1 pound marrow bones, cleaned out, or beef knuckle bone

Vegetables:

1/2 pound pearl onions, blanched 1 minute and peeled

1 pound fresh mushrooms, cleaned and quartered

Finish:

3 tablespoons arrowroot dissolved in 1/4 cup water

freshly ground black pepper to taste

 

Directions:

The night before:  Combine the meat pieces, liquids and seasonings in a nonreactive pot and refrigerate until you are ready to make the stew the next day.

 

Stew: Strain the marinade.  Separate and dry the meat pieces.  Heat a non-stick skillet, spray lightly, and saute the meat in a single layer, turning frequently to sear all sides.  Remove sauteed pieces to a heavy 4 quart pan.  When the meat is sauteed, turn the heat down a bit, brown the bones, and place them in the pot with the meat.  Add the reserved wine, broth, water, V-8 and seasonings.  If the meat is not fully covered with liquid add water to submerge it.

 

Bring stew to a simmer, cover, and cook until the meat is tender, about 2 hours.

 

Vegetables:  Add the blanched and peeled onions and simmer for 10 minutes.  Saute the mushrooms as you did the beef, in a hot skillet with a film of fat, until they begin to brown.  Add to the pot and cook 5 minutes.

 

Finish: Dissolve the arrowroot in the water and stir into the simmering stew until it thickens noticeably. Remove marrow bones, bay leaf and thyme leaves.  Season with pepper to taste.

 

Yield: 6 servings