Blond in the Hood

Beef Bourguignon a La Michelle

Recipe for 4-8 persons

Equipment
1 large pan

Ingredients
Marinade
3 lbs lean stewing beef
1 bottle full-bodied, red wine
2 tablespoons vegetable oil
2 small carrots, cut into mouth-sized pieces
1 medium onion, 2 shallots coarsely chopped
1 whole clove
2 cloves garlic, chopped
salt & pepper
Bouquet Garni (muslin bag containing bay leaf, thyme and sprig of parsley)
1 tablespoon minced parsley
5 pepper corns, crushed
1 cup flour in a dish

Marinade is completed by cutting the meat into large cubes and placing into a bowl with ALL of the marinade ingredients for a minimum of 24 hours prior to treatment.

Ingredients
Cooking
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon flour
salt & pepper to taste
1 tablespoon tomato paste
3 to 4 cloves garlic, crushed
2 lbs potatoes
1 lb pearl onions
2 lbs mushrooms
1 tablespoon minced parsley
1/2 cup water

Method
Being sure to save the liquid, drain the meat from the marinade and sponge the meat dry. Add the 2 tablespoons of oil in pan over high heat, then brown the meat rapidly. Add the butter and the vegetables from the marinade. Cook for about 10 minutes uncovered. Sprinkle with flour. Stir over high heat until the flour browns lightly.

Cover the meat with the marinade. Bring to a boil. Add salt and pepper, 1/2 cup water, tomato paste, garlic and Bouquet Garni. Cover and simmer slowly for 2 hours.

Peel potatoes and boil until almost done, then add beef. Prepare the mushrooms. Clean them with a brush and blanch for 2 minutes in boiling water. Add them to the beef. (I prefer to keep the mushrooms whole as it adds a dramatic effect to the dish.)

Serve the dish, ensuring that each plate receives beef, potato and mushroom in the sauce.

Voila! Beef Bourguignon a La Michelle