To-Die-For Boeuf Bourguignon

• 3-4 lbs beef bones, meaty
• 3 carrots, scraped, broken in several pieces
• 2 medium onions, peeled, quartered
• 3 stalks celery, broken in several pieces
• 2 leeks, cleaned and cut into chunks
• 1 sprig thyme
• 2 fresh bay leaves
• 2 garlic cloves, unpeeled (More if you like)
• 2 whole cloves
• 6-8 peppercorns

1. Place the beef bones in a large heavy pot and cover with cold water by about two inches
2. Bring to a simmer over medium heat and skim the sum which rises to the top: about five minutes
3. Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two
4. Bring the stock to a simmer again, skimming as necessary
5. When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours
6. If the water level gets too low, add boiling water to the pot; skim as necessary
7. When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids
8. Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified
9. Remove and discard the fat
10. Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat
11. When the stock is cold, store in the refrigerator for up to three days or in the freezer

Use a wine which you would drink, and the better the cut of beef, the better the stew. As the beef is combined with braised onions and sautéed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

Ingredients for the Stew:

• 6 ounces bacon, solid chunk
• 1 tablespoon olive oil
• 3 lbs lean stewing beef, cut into 2-inch cubes
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons flour
• 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
• 2-3 cups beef stock (Simple Brown Stock is posted above, unsalted and defatted)
• 1 tablespoon tomato paste
• 2 garlic cloves, mashed (you may choose to add more)
• 1 sprig thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf, preferably fresh

Ingredients for the Braised Onions:

• 18-24 white pearl onions, peeled
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 cup beef stock
• salt & fresh ground pepper
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley

Ingredients for the Sautéed Mushrooms:

• 1 lb mushroom, quartered
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Instructions for the Stew:

First, prepare the bacon:

• cut off the rind and reserve;
• cut the bacon into lardons about 1/4″ think and 1 1/2″ long;
• simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water
• drain and dry the lardons and rind and reserve

1. Pre-heat the oven to 450°F
2. Put the tablespoon of olive oil in a large (9″ – 10″ wide, 3″ deep) fireproof casserole and warm over moderate heat
3. Sauté the lardons for 2 to 3 minutes to brown lightly; remove to a side dish with a slotted spoon
4. Dry off the pieces of beef and sauté beef, a few at a time in the hot oil/bacon fat until nicely browned on all sides; once browned, remove to the side plate with the bacon
5. In the same oil/fat, sauté the onion and the carrot until softened
6. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion
7. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour
8. Set the uncovered casserole in the oven for four minutes
9. Toss the contents of the casserole again and return to the hot oven for 4 more minutes
10. Now, lower the heat to 325°F and remove the casserole from the oven
11. Add the wine and enough stock so that the meat is barely covered
12. Add the tomato paste, garlic and herbs and the bacon rind
13. Bring to a simmer on the top of the stove
14. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours; the meat is done when a fork pierces it easily
15. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed

Instructions for the Onion:

(if using frozen makes sure they are defrosted and drained)

1. Heat the butter and oil in a large skillet and add the onions to the skillet
2. Sauté over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart
3. Pour in the stock, season to taste, add the herbs, and cover
4. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated
5. Remove the herbs and set the onions aside

Instructions for the Mushrooms:

1. Heat the butter and oil over high heat in a large skillet
2. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes
3. As soon as they have browned lightly, remove from heat

Instructions to Finish the Stew:

1. When the meat is tender, remove the casserole from the oven and empty its contents into a sieve set over a saucepan
2. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve)
3. Distribute the mushrooms and onions over the meat
4. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface; You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly
5. If the sauce is too thick, add a few tablespoons of stock; if the sauce is too thin, boil it down to reduce to the right consistency; taste for seasoning
6. Pour the sauce over the meat and vegetables

If you are serving immediately:

• Place the covered casserole over medium low heat and simmer 2 to 3 minutes
• Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley

If serving later or the next day:

• Allow the casserole to cool and place cold, covered casserole in the refrigerator
• 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.