ONE of the most famous recipes of Burgundy is the one that includes its name, Boeuf Bourguignon.
This version is taken from that used by the chef at The Hotel Dieu, Monsieur Vernet.
For 4 people
1.5 kg/3 1/2 lbs stew beef preferably taken from the shoulder or shin
50G/3 1/2 tbsp butter
5 tbsp olive oil
small round onions
100g/1/4 lb fresh bacon
20g/1/4 cup flour
2 cloves garlic (optional)
1 1/2 bottles red burgundy wine
1 bouquet garni
salt and pepper
Marinade the beef, together with a 'garniture aromatique' (bouquet garni, onions and carrots,) in the wine and leave to marinade overnight.
Brown thoroughly in oil the drained pieces of meat. Skim off the fat and then sprinkle them with flour.
Add the marinade, the bouquet garni, carrots and onions and cook on a low heat for two hours. During the cooking time glaze until brown some small, round onions, button mushrooms and bacon (cook them in just enough water to cover them and some butter), sprinkle with sugar, cover with tin-foil and cook until the water boils away. Stir from time to time to ensure an even glazing.
Mix with the boeuf bourguignonne, check the thickness of the sauce and, if necessary, add some beurre manié (butter and flour.) The cooking can be finished in the oven, in a covered casserole, or even covered with flour.
What should you drink with this? You could choose a country wine like a Grand ordinaire Burgundy, or else a good Rully or a full bodied Pommard.
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