Boeuf Bourguignon

Pierre's first kitchen purchase after coming to America was a big black cast iron Dutch oven. It is perfect for browning meat for this beef stew. It's even better the second day, so make it a day in advance if you can.

INGREDIENTS

2 tablespoons vegetable oil
5 pounds brisket of beef, trimmed of excess fat and cut into 1½ inch cubes
Salt and freshly ground pepper to taste
1/2 pound onions, coarsely chopped (2 cups)
1 tablespoon finely chopped garlic
1 pound whole small mushrooms
½ pound carrots, halved or quartered, depending on size, and cut into 1½ inch lengths
1/3 cup flour
4 cups red Burgundy wine
1 cup water
4 sprigs fresh thyme, or ½ teaspoon dried
6 sprigs parsley
2 whole cloves
1 bay leaf

PREPARATION

1. Heat the oil in a large Dutch oven. Thoroughly brown a third of the meat at a time, sprinkling it with salt and pepper on all sides. As the meat is browned, remove it to a platter and do the next batch. If you try to brown all of this quantity at once there will not be enough bottom surface to properly sear the meat. You can also use a black iron frying pan in conjunction to speed things up. Discard fat in the pot and return all the meat to it.

2. Add onions, garlic, mushrooms and carrots. Add flour and stir to coat the meat and vegetables. Add the wine and water and stir.

3. Prepare a bouquet garni, wrapping thyme, parsley, cloves and bay leaf in cheesecloth. Tie the top with string, trimming the bouquet garni so there is no excess cloth in the pot to absorb the gravy. Place it in the pot. Cover and simmer slowly for two hours, or until meat is tender. If the stew persists in bubbling vigorously even at a low flame, use a flame tamer to diffuse heat. Cook for 10 minutes more uncovered to reduce the liquid somewhat. Discard the bouquet garni.

4. Serve with noodles, rice or steamed potatoes.

YIELD

8 to 10 servings