Beef Bourguignon

November 29, 2007

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This classic French dish is made up of everything you can’t go wrong with. Butter, mushrooms, bacon, beef, thyme, red wine … It takes a lot of time—centuries—to get some recipes right, and this is one of them. Make it a tradition in your home. SAM

4 tablespoons butter, divided
8 ounces mushrooms, brushed and thinly sliced
3 slices bacon
2 pounds boneless beef, cut into 2-inch cubes
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
2 peppercorns
3/4 cup beef broth
1 1/3 cups dry red wine
1/2 pound whole small onions, peeled
1 pound flat noodles

In a heavy skillet over medium heat, melt 2 tablespoons butter and add the mushrooms, sautéing, uncovered, until liquid is reduced. Remove and set aside. To the same skillet, add the bacon and fry until crisp. Remove and set aside. To the same skillet, add the beef and sauté until well browned. Add the flour, stirring constantly until browned. Add the thyme, bay leaf, peppercorns, broth, and wine. Cover and simmer for 1 hour, stirring occasionally. Add the onions, mushrooms, and bacon and simmer 1 hour longer. Cook the noodles according to the directions on the package and toss with the remaining 2 tablespoons butter. Serve the beef over the hot noodles.
Makes 4 servings.