Name: Boeuf Bourguignon
Cook time: 1 1/4 hr
Total time: 4 1/4 hr
Yield: 8 servings
Ingredients: 1/4 pound thick-sliced bacon; 3 pounds boneless beef chuck; 1/3 cup all-purpose flour; 2 tablespoons vegetable oil; 4 1/2 tablespoons unsalted butter; 1/2 cup brandy; 1 (4-inch) piece of celery; 4 fresh parsley stems (no leaves); 4 fresh thyme sprigs; 2 bay leaves (not California); 2 cloves; 2 onions, finely chopped; 3 large garlic cloves, finely chopped; 2 carrots, cut into 1/4-inch-thick slices; 1 tablespoon tomato paste; 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône); 1 pound small (1 1/2-inch) boiling onions or pearl onions; 1pound mushrooms, quartered if large; Accompaniment: peeled boiled potatoes tossed with butter and parsley; kitchen string

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Boeuf BourguignonJames Merrell

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

Cooks' Note

Recipe notes

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