Boeuf Bourguignon, wine, salad
We start with 4 pieces of bacon, cutting off (and saving) the rind and slicing the bacon into ¼ - ½ inch thick strips. We also get 3-4 pounds of stewing beef (rump roast from the local Safeway), cut into 1" to 2" cubes.
Bacon and beef
Browned bacon, beef, vegetables together
The mixture is tossed with salt, pepper, and two tablespoons of flour to coat the beef and placed in a 450° F (232° C) oven for four minutes, tossed, and returned to the oven for four more minutes to brown the flour as a light crust on the meat. Then, we add a bottle of red wine and enough beef stock to cover the meat and vegetables, along with a little tomato paste, the reserved bacon rind, and a few herbs (garlic, thyme, and bay leaf). The pot is then covered and cooked at 325° F (163° C) for 2½ to 3 hours, until a fork easily pierces the meat.
Assembled, ready to cook
Preparing the onions and mushrooms
White pearl onions are browned in butter and olive oil for about 10 minutes, then braised in beef stock for 40-50 minutes, until they are tender. White button mushrooms are quartered and sautéed in butter and olive oil for 4-5 minutes until brown.
Now we wait until the meat has finished cooking, then pour out the sauce, return the beef, bacon, and vegetables to the pan and add the cooked onions and mushrooms on top.
Still cooking, checking for tender
Sauce drained, meat and vegetables returned to pot with onions and mushrooms
The sauce simmers and reduces for a bit while any fat is skimmed off the surface. After thickening a little, it rejoins the meat and vegetables (we're getting closer now).
Sauce back, all together now
The pot simmers, covered, for a few minutes, while the meat and vegetables are basted (stirred) with the sauce. I serve the dish with a garden salad and either small roasted potatoes alongside or (below) over egg noodles. Yummmm, we're going to make this again soon!
Boeuf Bourguignon over egg noodles with garden salad