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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beef Bourguignon   
    Categories: Beef, Wine, Pork, Mushrooms, Vegetables   
         Yield: 5 servings   
       
         3 lb Chuck; in 2" cubes, patted   
              - dry   
     2 1/4 ts Kosher salt; more to taste   
       1/2 ts Fresh ground black pepper   
         5 oz Lardons, pancetta or bacon;   
              - diced (1 1/4 c)   
         1    Onion; fine chopped   
         1 lg Carrot; sliced   
         2 cl Garlic; minced   
         1 ts Tomato paste   
         2 tb A-P flour   
       750 ml Bottle red wine   
         1 lg Bay leaf   
         1 lg Sprig of thyme   
         8 oz Pearl onions; peeled   
         8 oz Cremini mushrooms; halved if   
              - large   
         1 tb Extra-virgin olive oil   
           pn Sugar   
              Chopped flat-leaf parsley;   
              - garnish   
       
     Season beef with 2 teaspoons salt and 1/2 teaspoon   
     pepper. Set aside for at least 30 minutes at room   
     temperature, or chill in the refrigerator for up to 24   
     hours.   
        
     In a large Dutch oven or heavy-bottomed pot with a   
     tightfitting lid, cook lardons over medium-low heat   
     until fat is rendered and lardons are browned and crisp,   
     about 10 to 15 minutes. Transfer with a slotted spoon to   
     a paper towel-lined plate. Reserve fat in pot.   
        
     Set oven @ 350ºF/175ºC.   
        
     Raise heat under pot to medium-high and cook until fat   
     is starting to smoke. Lay half the beef cubes in a   
     single layer in the pot, leaving space between pieces.   
     Cook until well browned on all sides, 10 to 15 minutes;   
     transfer pieces to a plate as they brown. Repeat with   
     remaining beef.   
        
     Reduce heat, if necessary, to prevent burning. Stir in   
     onion, carrot and remaining 1/4 teaspoon salt and cook   
     until soft, about 10 minutes, stirring occasionally.   
        
     Stir in garlic and tomato paste, and cook for 1 minute.   
     Stir in flour, cook for 1 minute, then add wine, bay   
     leaf and thyme, scraping up brown bits at bottom of pot.   
     Add browned beef and half the cooked lardons back to   
     pot, cover, and transfer to oven. Let cook until beef is   
     very tender, about 1 1/2 hours, turning meat halfway   
     through.   
        
     Meanwhile, in a large skillet set over high heat,   
     combine pearl onions, mushrooms, 1/4 cup water, the   
     olive oil and a pinch each of salt, pepper and sugar.   
     Bring to a simmer, then cover and reduce heat to medium,   
     cooking for 15 minutes. Uncover, raise heat to high, and   
     cook, tossing frequently, until vegetables are well   
     browned, 5 to 7 minutes.   
        
     To serve, scatter onions and mushrooms and remaining   
     cooked lardons over stew, then top with parsley.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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