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La Belle Cuisine

Gigi's Boeuf à la Bourguignonne

1/4 pound salt pork, diced
1/4 cup Cognac
1/4 cup chopped parsley
3 pounds bottom round of beef,
cut into 1 1/2-inch pieces
1/2 cup flour for dredging
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 large yellow onions, chopped
1/4 pound [1 stick/8 tablespoons] butter
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 pound button mushrooms
14 small white onions, peeled
1 1/2 cups red Burgundy
2 cups beef stock
Salt, pepper, dash cayenne
1/2 cup chopped parsley

Marinate salt pork in Cognac with 1/4 cup parsley and a little pepper
for several hours.
Mix flour, salt and pepper and in it dredge meat. Melt half the butter
in a heavy skillet and brown meat on all sides. Halfway through, add
chopped onions and brown them. Fry marinated salt pork in 1 tea-
spoon of the butter until browned.
Transfer beef to oven casserole. Add fried salt pork, but not rendered
fat. Deglaze pan in which beef was browned with cognac from marinade
and a little stock. Add to beef. Add Burgundy and enough beef stock to
cover meat. Bring to boil.
Preheat oven to 375 degrees F., place stew in oven, cover and let
simmer 2 1/2 hours.
Wash and dry mushrooms and sauté them in 2 tablespoons butter with-
out cooking through. Add to stew. Parboil small onions 3 minutes, drain
them well, and sauté in remaining butter until lightly browned. Add to
stew. Add stock, if necessary. Cook, covered, one hour. Correct sea-
soning with salt and pepper and a dash of cayenne. Cook uncovered
15 minutes. Skim off fat. Serve in casserole well sprinkled with chopped parsley.
Serves 8 to 10.

Featured Archive Recipes:
Beef and Brew
Boeuf aux Carottes à l’Ancienne
Braised Beef Rolls
Gigi's Coq au Vin à la Beaujolaise
Julia's Sauté de Boeuf
à la Bourguignonne
Pork Bourguignonne
Pot-Roasted Pork Loin in Red Wine
Red Wine-Braised Short Ribs with
Garlic Mashed Potatoes

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