Boeuf a la bourguignonne Recipe

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Boeuf a la bourguignonne

Artist:	_	Yield:	6
Categories:	Beef, Entrees, French, Stews, Western European	Rating:	0
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Ingredients:

Procedures:

1	bouquet garni1 bay leaf, 2 peeled garlic cloves, 5 black peppercorns, and 1 sprig each parsley and thyme, all tied in a washed piece of cheesecloth.
2	Combine beef, carrots, onions, leeks, bouquet garni, and wine in a large bowl.
3	Cover and marinate in refrigerator overnight.
4	Drain beef and vegetables, reserving marinade and bouqet garni.
5	Set vegetables aside.
6	Season beef with salt and pepper.
7	Heat oil in a casserole over medium-high heat.
8	Brown beef, turning occasionally, 7-10 minutes.
9	Remove beef, add vegetables and brown, stirring, 3-4 minutes.
10	Return beef, sprinkle with flour, and cook, stirring, 1-2 minutes.
11	Add marinade and bouquety garni.
12	Bring to a boil, skim foam, then reduce heat to low.
13	Cover and simmer until tender, about 2 ?- 3 hours.
14	For croutons, preheat oven to 350°F.
15	Toast bread in a single layer on a cookie sheet until golden, about 10 minutes.
16	Rub with garlic and set aside.
17	Cook bacon in a skillet until crisp, 5-8 minutes.
18	Remove.
19	Increase heat to medium-high, add mushrooms and cook for 5 minutes.
20	Remove beef from pot, set aside, discard bouquet garni.
21	Reduce sauce over medium heat until thick, about 10 minutes.
22	Skim, then press sauce through strainer.
23	Season with salt and pepper to taste and add beef.
24	Garnish with parsley, bacon, mushrooms and croutons