BOEUF A LA BOURGUIGNONNE

BOEUF A LA BOURGUIGNONNE image

Yield 4-6 Servings

Number Of Ingredients 10

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3 lbs. 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 oz. lean salt pork, diced
Salt and freshly ground black pepper
1/3 cup flour
1 lb. small white mushrooms, stems trimmed and caps peeled

Steps:

1-Put beef, onions, carrots, garlic, and bouquet garni into 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. 2-Remove beef from marinade, 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.