Date: Monday 1st August 2011 06:14:51 UTC (over 6 years ago)
Neo-Bourguignonne Here is a stripped-down, one-pan offering of the majestic Boeuf a la Bourguignonne. 14 - 16 oz. top round or chuck roast, carved into 1 1/2 - 2" hunks flour for dredging, seasoned with salt and pepper 2 small carrots, cut into 2" hunks 1 medium onion, chopped coarsely 2 cloves garlic, whole 2 bay leaves 1 cup dry, red wine 1 cup beef broth 1 large onion, sliced thickly 1/4 Tsp dried thyme 1/4 Tsp ground cayenne pepper salt pepper peanut or olive oil butter Dust the beef hunks with seasoned flour. Heat up a 12" skillet over a medium flame, add peanut oil and a little butter. Brown the beef on all sides. Remove the beef from the pan, and degrease the pan. In the same skillet, melt 2 Tbl butter. Introduce carrot, onion, garlic and bay leaf to the pan. Reduce the flame, somewhat. Saute vegetables until soft. Return the meat to the pan. Pour in the wine and beef broth. Scrape the bottom of the skillet with a spatula. Bring the liquid to boil. Cover with a lid, reduce the heat to slow simmer, and braise for 1 1/2 hours. Remove the beef hunks from pan with tongs or a slotted spoon. Place them in a dish. Strain the contents of the skillet through a China cap or fine mesh colander into the dish. Press only very lightly on the vegetables in the strainer to extract the liquid. Wipe out the skillet with a paper towel. Add 2 Tbl of butter, thyme and the sliced onions. Saute until tender-crisp. Return the beef and sauce to the skillet. Add cayenne pepper. Adjust for salt and pepper, and simmer until the onions are heated through.