*  Exported from  MasterCook  *
 
                            Boeuf Bourguignon II
 
 Recipe By     : The New York Times Cookbook
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beef/Veal                        Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Pounds        Chuck roast, cut into large cubes
                         Flour
    9      Tablespoons   Butter
    6      Tablespoons   Olive oil
                         Salt and pepper
      1/4  Cup           Cognac -- warmed
      1/2  Pound         Bacon -- diced
    3      Cloves        Garlic -- coarsely chopped
    2                    Carrots -- coarsely chopped
    2                    Leeks -- coarsely chopped
    3      Cups          Onions -- coarsely chopped
                         Parsley -- chopped
    1                    Bay leaf
    1      Teaspoon      Thyme
    1      Bottle        Burgundy
                         Water
   36      Whole         Small onions
                         Sugar
   36                    Mushroom caps
                         Juice of half a lemon
 
 1.  Roll the beef cubes in flour and brown them on all sides in a
 skillet over high heat in four tablespoons each of the butter and
 olive oil.
 
 2.  Sprinkle the meat with salt and pepper, pour the cognac over it
 and ignite.  When the flame dies, transfer the meat to a three-quart
 casserole.
 
 3.  Preheat oven to moderate (350F)
 
 4.  To the skillet add the bacon, garlic, carrots, leeks, chopped
 onions and two tablespoons chopped parsley.  Cook, stirring, until the
 bacon is crisp and the vegetables are lightly browned.  Transfer to
 the casserole with the meat and add the bay leaf, thyme, Burgundy and
 enough water to barely cover the meat.  Cover and bake 1 1/2 hours.
 
 5.  Prepare a beurre manie by blending one tablespoon each butter and
 flour and stir into the casserole bit by bit.  Return the casserole to
 the oven and continue cooking 2 - 3 hours longer.
 
 6.  Brown the small onions in 2 tablespoons butter with a dash of
 sugar.  Add a little water, cover and cook until the onions are almost
 tender.
 
 7.  Saute the mushrooms in two tablespoons each of the butter and oil
 until lightly browned on one side.  Sprinkle with lemon juice and turn
 to brown the other side.
 
 8.  To serve, add the onions to the casserole and garnish with the
 mushrooms and parsley.
 
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