SIMPLE SUNDAY NIGHT SUPPER ~ BEEF BOURGUIGNON

WEATHER REPORT: WIND ~ SLEET ~ SNOW

"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."

~ Julia Child

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BEEF BOURGUIGNON

3 pounds chuck or sirloin tip cut into large cubes

1/2 pound diced bacon

1/3 cup flour

5 Tbsp. butter

3 Tbsp. extra-virgin olive oil

salt & cracked black pepper

1 coarsely chopped onion

3 cloves coarsely chopped garlic

1/4 cup cognac

2 diagonally sliced carrots

1 pound sliced mushrooms or small mushroom caps

1 heaping tsp. thyme

1 heaping tsp. marjoram

24 small pearl onions

3-4 cups good Burgundy wine

juice of 1 lemon

1 bay leaf

freshly chopped parsley

Brown diced bacon. Remove with slotted spoon and set aside.
Toss and coat beef with flour, salt & pepper. Brown in batches in butter and olive oil and bacon drippings. Remove and set aside.
Sauté onion and garlic. Deglaze pan with cognac, scraping down browned bits. Add wine and lemon juice. Heat but do not boil.
Transfer meat to casserole and top with carrots, mushrooms, pearl onions, and bay leaf. Sprinkle with thyme, marjoram, and additional salt & pepper. Gently combine all. Top with bacon.
Cover and bake about 2 hours in 350 º oven. If needed, add additional wine while baking. (Serves 6-8)

Garnish with fresh chopped parsley. Serve with crusty French bread and pair with good Burgundy.

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