Bœuf Bourguignon (France)

[nverland]

Bœuf Bourguignon (France)

For the marinade:
3 lb (1350 g) beef round, cut in 2-inch (5 cm) cubes
1 medium onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
2 cups (500 ml) red wine
2 Tbs (30 ml) olive oil
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground pepper
½ tsp (2 ml) dried thyme
1 bay leaf
3 cloves garlic, chopped
2 carrots, chopped
3 onions, chopped
7 Tbs (105 ml) butter
¼ cup (60 ml) all-purpose flour
½ cup (125 ml) beef broth
1 Tbs (15 ml) tomato paste
2 cups (500 ml) small white onions, par-boiled
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
2 cups (500 ml) sliced mushrooms

Combine the beef and the rest of the marinade ingredients in
a large bowl and marinate for at least two hours and up to 24
hours, stirring occasionally. Remove the beef and pat it dry.
Strain the marinade and reserve. Heat 2 tablespoons (30 ml)
butter in a heavy skillet over high heat and brown the meat
quickly on all sides. Remove the meat to a two-quart (2 L)
baking dish. Deglaze the skillet with ½ cup (125 ml) reserved
marinade and add to the baking dish. Melt 4 tablespoons (60
ml) butter in skillet over moderate heat and sauté the chopped
garlic, onions, and carrot until lightly browned, about 5 minutes.
Blend in the flour and stir for 1 minute. Add the remaining
marinade, broth, and tomato paste and stir until the mixture
comes to a boil. Pour over the meat. Cover and cook in a
preheated 350F (180C) oven until the meat is tender, 2 to 2
½ hours. Melt 1 tablespoon (15 ml) butter in a skillet over
moderate heat and sauté the white onions with the salt and
sugar until golden. Add the mushrooms and sauté for two
minutes more. Add the onion mixture to the beef and cook an
additional 10 minutes. Serves 6 to 8.