Recipe: Boeuf a la Bourguignonne (Beef Stew Burgundy-style)

BOEUF A LA BOURGUIGNONNE
(BEEF STEW BURGUNDY-STYLE)

3 pounds beef chuck, cut into large pieces
1 large yellow onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled
Bouquet garni
1 bottle good, rich red burgundy or California pinot noir
6 ounces lean salt pork, diced
Salt and freshly ground black pepper
1/3 cup flour
1 pound small white mushrooms, stems trimmed and caps peeled
boiled baby red or fingerling potatoes and a leafy salad (for servings)

Place beef, onions, carrots, garlic and bouquet garni in a large bowl and add wine. Using your hands, mix all the ingredients together, then cover bowl with plastic wrap and refrigerate for 24 hours.

WHEN READY TO COOK:
Remove beef, reserving marinade, and dry meat well on paper towels.

Fry salt pork in a large pot over medium heat until crisp, about 7 minutes.

Season beef with salt and pepper to taste. Add to pot and brown on all sides, about 7 minutes.

Sprinkle in flour, and cook, stirring constantly, for 3 minutes.

Add marinade and 2 cups water and bring to a boil over high heat, scraping up browned bits from bottom of pan with a wooden spoon. Reduce heat to low, cover, and cook until meat is tender, about 3 hours.

Add mushrooms and cook for 30 minutes more. Remove bouquet garni before serving.

Serve with boiled baby red or fingerling potatoes and a leafy salad.

Source: Saveur Cooks Authentic French by the editors of Saveur magazine