Boeuf Bourguignon

Photo: flickr user naotakem

About

While the casserole is cooking the liquid should barely bubble.

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Yield:

6.0 servings

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

2 tablespoons Salad or peanut oil

2 large slices fatback

1 1/2 cups Carrots, diced

2 pounds Rump roast, cut into ¼-in slices

2 mediums Onions

1 clove Garlic, minced fine

2 Shallots, finely chopped

1/2 pound Mushrooms, chopped

1/2 bottle Burgundy wine

Salt, to taste

Freshly ground black pepper to taste

Preparation

1

Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.

2

Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and pepper.

3

Sprinkle the meat with half the onions, garlic, shallots and mushrooms.

4

Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.

5

Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback.

6

Pour the burgundy and cognac over all.

7

Season with additional salt and pepper.

8

Place the casserole over high heat and, when it begins to simmer, cover and lower the heat. Cook 3 1/2 hours.

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