Boeuf Bourguignon

TinyArtist

Boeuf Bourguignon

1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 lbs (900 g) beef rump steak, cut into 1-inch (3 cm) cubes
4 oz (100 g) salt pork or bacon, cut into thin strips
1 shallot, chopped
2 onions, sliced
1/4 cup (60 ml) Cognac (optional)
2 cups (500 ml) Burgundy or other red wine
1 cup (250 ml) beef stock
1 bay (laurel) leaf
1 sprig fresh thyme
1 clove garlic, crushed
12 small onions, whole
12 mushroom caps, whole
2 Tbs (30 ml) butter

Season the flour with salt and pepper and toss the beef cubes in the mixture to coat evenly. Shake off the excess flour. Fry the salt pork in a large heavy pot over moderate heat until lightly browned. Add the beef cubes, shallot, and onions and cook until the beef is lightly browned on all sides. Add the optional Cognac and cook for 2 minutes. Add the wine, beef stock, bay leaf, thyme, and garlic. Reduce the heat and simmer covered for 2 to 3 hours. In a separate pot, saute the onions and mushroom caps in the butter until lightly browned and add them to the pot 20 minutes before serving. Adjust the seasoning with salt and pepper. Serves 4 to 6.

Bigos is popular year-round in Poland and Lithuania, and is traditionally served on Boxing Day, the day after Christmas. I have seen recipes that require several days of preparation and call for as many as 10 different kinds of meat. Since I assume that woodcock, plover, and thrush may be difficult to obtain in your area, I present this much simplified version. The quantity is large, but part of the mystique of this dish is that leftovers improve in flavor in the refrigerator. Some cooks insist that it reaches its peak of flavor on the sixth or seventh day.

feinik

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