*Ingredients:
°1 tsp extra virgin olive oil
°6 ounces (170 g) bacon, coarsely chopped
°3 pounds (1 1/2 kg) beef brisket, defatted (chuck steak or stewing beef) cut into 2-inch pieces
°1 carrot, sliced 1/2 inch thick
°1 white onion, diced
°6 garlic cloves, minced (divided)
°1 pinch of coarse salt and freshly ground pepper
° tablespoons of flour
°12 pearl onions (optional)
°3 cups of red wine such as Merlot, Pinot Noir or Chianti — for a milder sauce, use only 2 cups of wine
°2-3 cups beef broth (if using 2 cups wine, use 3 cups beef broth)
°2 tablespoons of tomato paste
°1 beef bullion cube, crushed
°1 tsp fresh thyme, finely chopped
°2 tsp fresh parsley, finely (divided)
°2 bay leaves
°1 pound fresh small white or brown mushrooms, quartered
°2 tablespoons of butter
*PREPARATION:
TRADITIONAL OVEN METHOD:
Preheat oven to 350°F (175°C).
Heat oil in Dutch oven or heavy-bottomed pot. Sauté the bacon over medium heat for about 3 minutes, until crispy and browned. Transfer using a slotted spoon to a large dish and set aside.
Pat the beef dry with paper towel; sear in hot oil/bacon grease in batches until browned on all sides. Remove to dish with bacon.
In the remaining oil/bacon fat, sauté the diced carrots and onions until soft (about 3 minutes), then add 4 minced garlic cloves and cook for 1 minute. Drain excess fat (leave about 1 tbsp in pan) and return bacon and beef to pan; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, mix well and cook 4 to 5 minutes to brown.
Add the pearl onions, wine and enough broth so that the meat is barely covered. Then adding tomato paste, bullion & herbs. Bring to a boil on the stove.
Cover, transfer to the bottom of the oven and simmer for 2 to 3 hours, or until the meat is tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking, prepare your mushrooms:
Heat the butter in a medium skillet/pan over high heat. When the foam subsides, add the remaining 2 garlic cloves and cook until fragrant (about 30 seconds), then add the mushrooms. Cook for about 5 minutes, shaking the pan occasionally to coat with butter. Seasoning with salt and pepper, if desir. Once they are golden, set aside.
Placing colander over a large pot Take the casserole out of the oven and gently empty its contents into the strainer (you only want to collect the sauce). Throw away the herbs
Return the beef mixture to the oven or Dutch oven. Add the mushrooms to the meat.
Skim any fat from the sauce (if any) and simmer for a minute or two, skimming off any extra fat that rises to the surface.
You should have about 2 1/2 cups of sauce left, thick enough to lightly coat the back of a spoon.
If the sauce is too thick, add a few tablespoons of broth. If the sauce is too runny, boil it over medium heat for about 10 minutes or until reduced to the right consistency.
Taste for seasoning & adjust salt & pepper, if desir. Pour sauce on meat and vegetables.
If serving immediately, simmer the beef bourguignon for 2-3 minutes to warm through.
Garnished with parsley also serving with mashed potatoes, rice or noodles.
To serve the next day, let the casserole cool completely, cover and refrigerate.
On the day of service, remove from refrigerator at least one hour before reheating. Place over medium-low heat and simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
Enjoy !