Boeuf Bourguignon Recipe By :Julia and Jacques Cooking at Home Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces salt pork 2 tablespoons vegetable oil -- + more if needed 3 1/2 pounds boneless beef chuck roast or top blade 1 1/2 cups chopped onion -- 1/2" dice 1 1/2 cups peeled and chopped carrots -- 1/2" dice 6 sprigs thyme or ¼ tsp dried 3 imported bay leaves handful parsley stems 1 head garlic -- cloves separated and crushed but not peeled 1 large tomatoe cored and chopped or ¼ cup canned Italian plum, drained 1 bottle sturdy dry red wine -- pinot noir 2 cups strong dark stock 18 small white onions -- about 1¼" diameter 1 1/2 tablespoons butter 1/2 teaspoon sugar pinch of salt 1/2 cup or more of the dark stock 10 ounces fresh mushroooms about 1" diameter 2 tablespoons butter 2 tablespoons flour or more salt and freshly ground pepper 1/4 cup red wine (same as you are serving at the table) freshy parsley, finely chopped croutons Oven @ 300°F If you plan on stewing the beef right away. Lardons: cut salt pork in to rectangular slices about ½" wide, then cut the slices into strips 1" long. Simmer in a saucepan with a quart or 2 of water for about 10 minutes. Drain, rinse in cold water and pat dry. Heat 2 tablespoons of oil in the large frying pan over moderate heat and sauté the blanched lardons for about 5 minutes, stirring them around the pan as they render their fat, until lightly browned on all sides. Remove the lardons to the casserole with a slotted spoon, leaving all the fat in the pan. There should be enough to coat the pan; add more if necessary. Trim beef of all fat and gristle and cut into 2½ to 3" chunks (should have about 18 -20 pieces) If you have a chuck roast, slice the meat apart following the natural seams of the muscles, trim away fat, and cut into chunks. Dry beef on paper towels and sprinkle with salt and pepper. Heat frying pan until fat is very hot but not smoking and set in a batch of chunks in a single layer, with a little space between pieces. If overcrowded they will steam and not sear. Brown the pieces on all sides, about 5 + minutes. Remove them as they are done to the casserole and add more to pan. Adjust heat to keep fat hot, adding more oil as needed. When beef has all browned, drain and discard the fat. Pour a cup or so of the wine into the pan and deglaze it. Pour this over the lardons and beef. Put the chopped onion and carrot, thyme sprigs, bay leaves, parsley stems and garlic cloves in the middle of alarge piece of cheesecloth. Fold up the corners, enclosing the aromatics and tie securely with twine. Push aside some of the beef chunks an nestle the bouquet in the middle of the casserole. Scatter tomato pieces on top of the meat and pour in remaining wine and enough stock just to cover the meat chunks. Bring the liquid to a simmer on top of the stove, cover and set into heated oven. Cook for about 2 hours, keeping stew at a barely active simmer, until beef is fork tender but not falling apart. To be safe, test meat every 15 minutes after 1½ hours of stewing - don't overcook. When meat is done, set casserole on stovetop. Remove cheesecloth bouquet to a colander or strainer over a bowl and press out its juices. Pour juices back into the stew and discard the bouquet. Blanch the onions for 1 minute and peel. With the tip of your knife, piece a shallow cross in the root of the onion. Trim and clean mushrooms and cut them in halves or quarters if larger than 1" across. Place onions in one layer in a saucepan with the butter, sugar and pinch of salt and ½ cup or more of stock or water, to come about 1/3 of the way up their sides. Bring to boil, cover and cook for about 8 to 10 minutes, or until they are barely tender. Uncover an continue cooking until all liquid evaporates and shake the pan so the onions are glazed all over in the butter and sugar. Turn mushrooms into pan, fold and toss with onions, and cook together over moderate heat as mushrooms release their liquid and begin to brown. When all vegetables are glazed and colored, set aside. Deglaze pan the saucepan with a few spoonfuls of wine or stock an pour that into the stew. Return stew to a gentle simmer for 10 minutes, then remove from heat. With a whisk, blend 2 tablespoons of flour and 2 tablespoons of butter in a small bowl to make a thick paste or a beurre manié. Gradually whisk ½ cup of stewing liquid into the paste to liquefy it. Blend this into the stew and bring to a simmer. Cook for a couple of minutes and check sauce for consistency. If you want it thicker, mix up more buerre manié and add it in the same manner. Taste sauce and adjust seasonings. Serve in large individual pasta bowls, with noodles or potatoes. Top beef chunks (about 3 per serving) with a portion of onions and mushrooms, plenty of sauce and a sprinkle of chopped parsley. On each serving you may wish to arrange a couple of the following croutons. Croutons: Oven @425°F. Cut bread in half, diagonally. round off shortest sides of triangles. Then make a V-shaped incision midway along rounded edges to make heart shapes; trim hearts to even them. Brush both sides with melted butter and transfer to a cookie sheet. Bake until golden, about 8 minutes.