Boeuf Bourguignonne

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             FOOD FUNNY
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Here's a cute one from Sharon Mitcheltree:

After years of using the same perfumes, I decided to try something
different and settled on a light, citrusy fragrance. The next day I was
surprised when it was my little boy, not my husband, who first noticed
the change. As he put his arms around me, he declared,
"Wow, Mom, you smell just like Froot Loops!"

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             TODAY'S RECIPE
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This classic French dish is really nothing more than a hearty beef stew
simmered in red wine. Serve some boiled parsleyed potatoes and ia
green salad and you have a complete meal.

Boeuf Bourguignonne

For the marinade:
3 lb (1350 g) beef round, cut in 2-inch (5 cm) cubes
1 medium onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
2 cups (500 ml) red wine
2 Tbs (30 ml) olive oil
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2 ml) dried thyme
1 bay leaf

3 cloves garlic, chopped
2 carrots, chopped
3 onions, chopped
7 Tbs (105 ml) butter
1/4 cup (60 ml) all-purpose flour
1/2 cup (125 ml) beef broth
1 Tbs (15 ml) tomato paste
2 cups (500 ml) small white onions, par-boiled
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
2 cups (500 ml) sliced mushrooms

Combine the beef and the rest of the marinade ingredients in a large
bowl and marinate for at least two hours and up to 24 hours, stirring
occasionally. Remove the beef and pat it dry. Strain the marinade and
reserve. Heat 2 tablespoons (30 ml) butter in a heavy skillet over high
heat and brown the meat quickly on all sides. Remove the meat to a
two-quart (2 L) baking dish. Deglaze the skillet with 1/2 cup (125 ml)
reserved marinade and add to the baking dish. Melt 4 tablespoons (60 ml)
butter in skillet over moderate heat and saute the chopped garlic,
onions, and carrot until lightly browned, about 5 minutes. Blend in the
flour and stir for 1 minute. Add the remaining marinade, broth, and
tomato paste and stir until the mixture comes to a boil. Pour over the
meat. Cover and cook in a preheated 350F (180C) oven until the meat is
tender, 2 to 2 1/2 hours. Melt 1 tablespoon (15 ml) butter in a skillet
overmoderate heat and saute the white onions with the salt and sugar
until golden. Add the mushrooms and saute for two minutes more. Add the
onion mixture to the beef and cook an additional 10 minutes.
Serves 6 to 8.
Received on Sun Jun 7 20:14:43 2009