Boeuf Bourguignon

Americans have come to love this French classic. It originated in the Burgundy region, which is renowned for the wonderful wine that is the basis for this robust stew. Serve with boiled potatoes or chunks of crusty French bread

Ingredients:

2 slices bacon, chopped

2 pounds lean boneless beef chuck,trimmed and cut into 11⁄2-inch pieces

2 teaspoons vegetable oil

1 large onion (12 ounces), chopped

2 carrots, peeled and chopped

2 garlic cloves, finely chopped

2 tablespoons all-purpose flour

2 teaspoons tomato paste

2 cups dry red wine

1⁄2 bay leaf

1 teaspoon plus pinch salt

1⁄4 teaspoon plus pinch ground black pepper

1 pound small white onions, peeled

3 tablespoons butter or margarine

1 teaspoon sugar

1 cup water

1 pound mushrooms, trimmed and cut into quarters if large

Method:

1. In nonreactive 5-quart Dutch oven, cook bacon over medium heat until just beginning to brown.With slotted spoon, transfer bacon to medium bowl.

2. Pat beef dry with paper towels. Add 1 teaspoon oil to Dutch oven and increase heat to medium-high. Add beef, in batches, to bacon drippings and cook until well browned, using slotted spoon to transfer beef as it is browned to bowl with bacon. Add remaining 1 teaspoon oil if necessary.

3. Reduce heat to medium. Add chopped onion, carrots, and garlic to Dutch oven; cook until onion and carrots are tender, about 8 minutes. Stir in flour; cook 1 minute. Stir in tomato paste; cook 1 minute. Add wine,bay leaf, 1 teaspoon salt, and 1⁄4 teaspoon pepper, stirring until browned bits are loosened. Return beef and bacon to Dutch oven; heat to boiling. Reduce heat; cover and simmer until beef is very tender, about 1 hour 30 minutes. Remove bay leaf. Skim and discard fat

4. Meanwhile, in 10-inch skillet, combine small white onions, 1 tablespoon butter, sugar, and water. Heat to boiling; cover and simmer until onions are just tender, about 10 minutes. Remove cover and cook over medium-high heat, swirling pan occasionally, until water has evaporated and onions are golden. Transfer to bowl; keep warm.

5. In same skillet,melt remaining 2 tablespoons butter over medium-high heat. Add mushrooms and remaining pinch each salt and pepper; cook, stirring, until mushrooms are tender and liquid has evaporated. Stir onions and mushrooms into stew.