SIMPLE SUNDAY NIGHT SUPPER ~ BEEF BOURGUIGNON

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

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BEEF BOURGUIGNON

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.