Beef Bourguignonne

In honor of the movie, Julie and Julia, I'm making Saute de Boeuf a la Bourguiguonne or Beef Bourguignonne. It's pretty easy to make.

Here's what you'll need:

2.5 lbs of beef filet
3 ounces chunk blanched bacon
1/2 cup red wine
1/2 cup beef stock or bouillon
1 T flour
1 T butter
18 pearl onions
chicken stock
2 T chicken stock
1 herb bouquet (parsley, thyme, bayleaf)
1/2 lb. sliced mushrooms
3 T butter and a little lemon juice
Parsley and 2 T butter

1 10-inch saute pan
2 small saute pans for the mushrooms and the onions
A serving cassarole

Take some filet of beef and cut it into pieces. I'm using stew meat because it's way cheaper and it's already cut up (I am going to have to cook it longer). Saute the beef in oil and butter. Remove. Cook a chunck of bacon. I'm using turkey bacon slices because that's what I have. Pour out the fat. Throw in equal parts red wine and beef bouillon or stock, a clove of mashed garlic, some tomato paste and a little bit of thyme and slowly boil that down by half. Meanwhile prepare a buerre manie, which is equal parts butter and flour mashed together. Remove the wine and stock from the heat and whip in the buerre manie. Add some pearl onions that have been braised in chicken stock, butter and a herb bouquet. I'm using white onions coarsley chopped, because, again, that's what I have on hand. Add some sliced mushrooms that have been sauteed in butter and a little lemon juice. Correct the seasoning. Then season the beef, arrange it in a casserole with the sauce, bacon, Set aside until ready to serve.

Reheat on low for 3-4 minutes until heated through. Off heat stir in remaining butter, basint the meat and vegetables until the butter has been absorbed. Toss with parsley and serve.

I'm serving this over buttered noodles and with steamed broccoli. Yummy.