Boeuf Bourguignon Ii
5 Pounds Chuck roast, cut into large cubes Flour 9 Tablespoons Butter 6 Tablespoons Olive oil Salt and pepper 1/4 Cup Cognac -- warmed 1/2 Pound Bacon -- diced 3 Cloves Garlic -- c...
Ingredients
- 5Poundchuck roast, cut into large cubes
- 6Tablespoonolive oil
- 1/2Poundbacon -- diced
- 3Clovegarlic -- coarsely chopped
- 2carrots -- coarsely chopped
- 2leeks -- coarsely chopped
- 3Cuponions -- coarsely chopped
- 1Teaspoonthyme
Directions
- 1
5 Pounds Chuck roast, cut into large cubes Flour 9 Tablespoons Butter 6 Tablespoons Olive oil Salt and pepper 1/4 Cup Cognac -- warmed 1/2 P
- 2
Roll the beef cubes in flour and brown them on all sides in a skillet over high heat in four tablespoons each of the butter and olive oil
- 3
Sprinkle the meat with salt and pepper, pour the cognac over it and ignite
- 4
When the flame dies, transfer the meat to a three-quart casserole
- 5
Preheat oven to moderate (350F) 4
- 6
To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley
- 7
Cook, stirring, until the bacon is crisp and the vegetables are lightly browned
- 8
Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat