Beef Stew (Burgundy Style)
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INGREDIENTS 2-1/3 pounds blade of beef
¼ pound salt pork or slab bacon
4 tablespoons butter
12 baby onions, peeled
Salt and pepper
4 carrots, peeled, halved lengthwise, and quartered
Bouquet Garni (2 stalks celery, 1 sprig thyme, 4 sprigs parsley, and 1 bay leaf,
tied together)
1-½ tablespoons flour
1 generous teaspoon tomato paste
1 bottle red wine
Salt and pepper
2 small cloves garlic, peeled and crushedCut the meat into egg-sized pieces and the bacon into ½-inch cubes.
Melt the butter in a large cast-iron pot, add the onions and bacon, and cook over moderate heat for 3 minutes, or until they begin to brown. Salt and pepper the meat, then add it to the pot and brown over high heat on all sides.
Lower the heat, add the carrots and the bouquet garni, cover and simmer 20 minutes; then lift the meat and bacon out of the pot with a slotted spoon.
Stir the flour into the pot and heat until it starts to color. Stir in the tomato paste, then add the wine little by little, stirring constantly.
Salt and pepper, add the garlic, and bring to a boil, stirring constantly.
Return the meat and bacon back to the pot, cover, and simmer for 2-½ hours, or until the meat is tender. Remove the bouquet garni, then serve the stew in the pot it was cooked in.
Serve with steamed potatoes or a Potato Crepes.