Step 1: Cut bacon
into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Step 2: Cook bacon
in a large heavy-bottomed saucepan with the olive oil at moderate heat
for 2 or 3 minutes. Remove bacon.
Step 3: Cut the beef
in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's
fat until browned. Remove the beef.
Step 4: Still in
the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes.
Remove the saucepan from the heat. Remove the fat from the saucepan.
Step 5: Mix the butter
and the flour to make a paste.
Step 6: Put again
the beef and bacon with the vegetables in the pan. Add salt and pepper.
Cover the beef cubes with the butter and flour mixture. Cook for 3 or
4 minutes, uncovered, and turn the beef cubes.
Step 7: Pour in the
wine and enough bouillon so that it covers the ingredients. Add small,
white onions, garlic and herbs. Bring to a boil.
Step 8: Cover the
pan and simmer for 3 hours on a low heat. Boeuf Bourguignon
heat very slowly. The meat is done when the fork slides out easily a
beef cube. Remove from heat.
Step 9: Saute mushrooms
in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.
Boeuf Bourguignon is traditionally served with boiled potatoes
Wine suggestion: Young
red wine such as Beaujolais
Emilion or a red wine from Burgundy
(French Wine Guide).