Beef Burgundy (Boeuf bourguignonne)
Ingredients:
2 to 3 lbs. good beef (like chuck steak) cubed
1/4 cup canola oil
10 or more small onions peeled, but whole
1 tsp. kosher salt
1 lb. fresh mushrooms
1 bottle burgundy wine
Prepare:
Trim all the fat from the beef and then stir fry it in a large stew pot. Remove these pieces of fat with a slotted spoon and then add the cubed meat and oil. Brown this mixture for 20 to 30 minutes. Add the salt and onions and then cover the mixture with the wine and simmer 30 minutes. Clean the mushrooms with a brush and then slice them into thin profile slices. Add these mushrooms to the mixture and then cover with the remainder of the wine. Simmer 30 minutes longer and then take one piece of beef and taste it. If it's tender and full of that rich wine taste, it's done. If not cook longer.
Serving:
Refrigerate this mixture overnight. Skim off the fat with a spoon. Take this mixture to the game and heat it slowly Serve it in hefty bowls with French Baguettes and Burgundy wine.
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