Tony Claxton's Recipes
Boeuf Bourguignon
Burgundy Beef		    

   The time required to cook this stew will depend on the quality or toughness of the beef you use. Choice or prime cuts of chuck or round may take only 2 hours total. Other cuts like shank and heel might take up to 4 hours. Remember to check it often. Don't let the meat fall apart, but make sure it isn't still tough.
   If you bought a bone in roast to cut up be sure and use the bones. Brown them along with the meat and remove from the stew before serving. This will add a lot of taste to the stew as well as gelatin to make it taste richer.

                                   

Ingredients
1 - Large Tomato
5 oz - Bacon
3 or 4 Lbs - Beef Stew Meat
   Cut into 2" cubes
3 C - Burgundy
2 C - Beef Stock (or more)
1 - Bay Leaf
1 t - Thyme
1/3 t - Dried Orange Peel
1 T - Tomato Paste
2 cloves - Garlic 		    20 - New Potatoes
20 - Onions, small (about 1"), white
1/2 Lb - Fresh Mushrooms
1 - Carrot
Salt & Pepper to taste


Instructions
  • Roughly chop tomato and reserve with juice.
  • Dice bacon and render in frying pan until lightly browned, then remove from pan and use bacon drippings to cook the beef.
  • Add enough beef cubes to the pan to fill one layer without touching and cook while turning until browned on all sides. When one piece is done, remove from pan with slotted spoon, place into the caserole you will finish the dish in and replace with another one. Continue until all pieces are browned.
  • Pour all but one cup of the liquid into the casserole, add browned bacon, spices, chopped tomato, tomato paste and garlic and start bringing it to a boil.
  • Pour browning fat out of skillet and reserve. Use reserved cup of liquid to deglaze the frying pan and add to casserole.
  • Simmer for about one hour while prepping the vegetables.
  • Wash, and/or clean all vegetables.
  • Heat skillet used for browning then put the reserved fat back in.
  • Slice a small strip of skin off the potatoes at their equator (around the middle). Lightly brown the potatoes and add to stew.
  • Peel the onions and cut a small 'X' in the root ends to keep them from bursting. Brown in the skillet and add to stew.
  • If mushrooms are large, halve or quarter lengthwise. Otherwise, leave them whole. Brown in the skillet also, and add to stew.
  • Slice carrot into 1/4 to 3/8 inch disks, brown and add to stew.
  • Continue simmering the stew until the meat and vegetables are tender.


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