Classic Beef Bourguigon
List of Ingredients
1/4 cup butter, 1/2 stick
1 pound large pearl onions
1/4 cup vegetable oil
2 pounds boneless beef chuck, cut into 1" cubes
1/4 cup all-purpose flour, plus 11/2 tablespoon
4 carrots, peeled, cut 3/4 inch
4 ounces ham, cut 1/4 inch thick
2 garlic cloves, peeled, chopped
750 milliliters Merlot wine, 1 bottle
2 tablespoons sugar
1 tablespoon gin
2 bay leavesRecipe
Cook pearl onions in large pot of boiling water 2 minutes. Drain. Cool. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins).
Melt butter with oil in heavy large Dutch oven over high heat. Place beef in large bowl. Sprinkle with salt and pepper. Add 1 1/2 tablespoons flour and toss to coat. Working in batches, add beef to Dutch oven and cook until well browned on all sides, about 5 minues per patch. Using slotted spoon, transfer beef to plate Drain all but 2 tablespoons drippings from Dutch oven.
Add pearl onions, carrots, ham and garlic to Dutch oven. Saute over medium low heat until beginning to brown, about 15 minutes. Add remaining 1/4 cup flour and stir 2 minutes. Gradually mix in wine. Add sugar, gin and bay leaves. Return beef and any accumulated juices to Dutch oven. Covered and simmer 1 hour, stirring occasionally.
Uncover pot and simmer until beef is very tender and sauce thickens, stirring occasionally, about 30 minutes. Remove bay leaves. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before serving.)
Makes 6 servings.
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