The French have a way with food. Boeuf Bourguignon is stewed beef in red wine, with onions, bacon and mushrooms. The traditional recipe is used today with subtle variations.
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This dish can be made ahead and heated for serving the next day. It is
considered a comfort food that has morphed into haute cuisine in some
restaurants.Cut a 6-ounces chunk of bacon into matchstick pieces and brown in a pan. Remove the bacon, add 2 large chopped onions and one chopped carrot to the bacon renderings, and cook until soft. Add 3 pounds of lean stew beef that has been patted dry, cut into 2-inch cubes and brown. Pour off the fat. Add 1 teaspoon salt, 2 tablespoons plain flour, one-fourth teaspoon black pepper and the bacon. Toss until vegetables and meat are coated. Put uncovered casserole dish into 450 degree oven for 10 minutes until meat is lightly crusted. Turn the oven to 325 and remove the casserole dish. Add 1 bottle red wine and one-half cup beef broth to cover the meat and add a small bundle of sage, thyme and parsley tied together. Add 2 cloves mashed garlic, 1 tablespoon tomato paste, and one-half bay leaf. Bring to simmer on stove and place covered casserole in the lower third of the oven and cook until meat is tender.
Brown 19-24 pearl onions in hot butter and braise until caramelized being carefully not to break them. Saute champignon mushrooms. Strain casserole contents and add vegetables and meat to the clean casserole. Place the onions and champignons over the meat. Reduce the sauce until somewhat thickened. Salt and pepper to taste. Pour sauce over meat and vegetables and serve with mashed potatoes or noodles.
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