WEATHER REPORT: WIND ~ SLEET ~ SNOW
"Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner."
~ Julia Child
3 pounds chuck or sirloin tip cut into large cubes
1/2 pound diced bacon
1/3 cup flour
5 Tbsp. butter
3 Tbsp. extra-virgin olive oil
salt & cracked black pepper
1 coarsely chopped onion
3 cloves coarsely chopped garlic
1/4 cup cognac
2 diagonally sliced carrots
1 pound sliced mushrooms or small mushroom caps
1 heaping tsp. thyme
1 heaping tsp. marjoram
24 small pearl onions
3-4 cups good Burgundy wine
juice of 1 lemon
1 bay leaf
freshly chopped parsley
- Brown diced bacon. Remove with slotted spoon and set aside.
- Toss and coat beef with flour, salt & pepper. Brown in batches in butter and olive oil and bacon drippings. Remove and set aside.
- Sauté onion and garlic. Deglaze pan with cognac, scraping down browned bits. Add wine and lemon juice. Heat but do not boil.
- Transfer meat to casserole and top with carrots, mushrooms, pearl onions, and bay leaf. Sprinkle with thyme, marjoram, and additional salt & pepper. Gently combine all. Top with bacon.
- Cover and bake about 2 hours in 350 º oven. If needed, add additional wine while baking. (Serves 6-8)
Garnish with fresh chopped parsley. Serve with crusty French bread and pair with good Burgundy.