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.

Homemade Chicken Broth

Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth

ingredients:

In 6-quart saucepot, combine 1 chicken (3 to 31⁄2 pounds), including neck (giblets reserved for another use), 2 carrots, peeled and cut into

2-inch pieces, 1 stalk celery, cut into 2-inch pieces, 1 medium onion, cut into quarters, 5 parsley sprigs, 

1 garlic clove, 1⁄2 teaspoon dried thyme,

1⁄2 bay leaf, and enough water to cover (about 3 quarts); 

method

heat to boiling over high heat. Skim foam from surface. Reduce heat and simmer 1 hour, turning chicken once and skimming. Remove from heat; transfer chicken to large bowl. When cool enough to handle, remove skin and bones from chicken. (Reserve chicken for another use.) Return skin and bones to sauce pot and heat to boiling. Skim foam; reduce heat and simmer 3 hours. Strain broth through colander into large bowl; discard solids. Strain again through sieve into containers; cool. Cover and refrigerate to use within 3 days, or freeze up to 4 months.To use, skim and discard fat from surface of broth

Beef and Barley Soup

Prep:45 minutes C O O K 2 hours 30 minutes ,Makes about 16 cups or 8 main-dish servings

Ingredients:

1 tablespoon plus 4 teaspoons vegetable oil

3 medium stalks celery, diced

1 large onion, diced

11⁄2 pounds boneless beef chuck, cut into 1⁄2-inch pieces

1⁄2 teaspoon salt

2 cans (133⁄4 to 141⁄2 ounces each) beef broth

1 can (141⁄2 ounces) diced tomatoes

6 cups water

1 cup pearl barley

5 medium carrots (12 ounces),

peeled and cut crosswise into

1⁄4-inch-thick slices

5 medium parsnips (12 ounces),

peeled and cut crosswise into

1⁄4-inch-thick slices

2 medium turnips (8 ounces), peeled and diced

3 strips (3" by 1" each) orange peel pinch ground cloves

Method:

1. In 8-quart Dutch oven, heat 1 tablespoon vegetable oil over mediumhigh heat until hot. Add celery and onion and cook until tender and golden, about 10minutes, stirring occasionally; transfer vegetables to bowl.

2. Pat beef dry with paper towels. In same Dutch oven, heat 2 teaspoons oil over high heat until hot. Add half of beef and cook until browned on all sides. Remove to plate. Repeat with the remaining 2 teaspoons oil and the beef.

3. Return beef to Dutch oven. Stir in salt, celery mixture, beef broth, tomatoes with their juice, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour.

4. Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling over high heat. Reduce heat to low; cover and simmer 50 to 60 minutes, until beef, barley, and vegetables are tender