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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEEF-BOURGUIGNON" "M" "9/3/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BOEUF \*(A` LA BOURGUIGNONNE" "beef stew in red wine, with bacon, onions and mushrooms"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A classic.
It can be prepared ahead and reheated, gaining flavor.
A dinner party or buffet standard.
.PP
Garnish with small white onions and with mushrooms.
Serve with boiled potatoes, rice, or buttered egg noodles.
.PP
From JC, page 315, modified to include more spices and vegetables in braise.
See also LAR, page 132, JBAM, page 297, and GOURM1, page 353.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6-8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "6 qt" "casserole"
.IG "" "bowl,"
for marinating meat; optional
.IG "" "skillet,"
for browning meat
.IG "" "pot,"
for blanching bacon
.sp
.IG "3 lb" "lean stewing beef,"
rump pot roast, top round, etc., with fat removed,
cut in 2-inch cubes or 2 x 1-1/2-inch pieces
.IG "1" "bay leaf"
.IG "1" "onion,"
stuck with 2 cloves
.IG "1" "clove garlic"
.IG "" "red wine,"
full bodied, such as a barbera, enough to nearly cover meat
.sp
.IG "10 oz" "chunk of bacon,"
cut into lardons, 1/4 x 1-1/2-inch, 
or if sliced bacon, 1 x 1-1/2-inch rectangles
.IG "2 Tbsp" "butter"
.sp
.IG "2 Tbsp" "cooking oil,"
for browning beef pieces
.sp
.IG "1" "carrot"
.IG "1" "onion"
.IG "2 Tbsp" "butter"
.IG "optional:"
.IG "1" "leek"
.IG "1" "stalk celery"
.sp
.IG "1 tsp" "salt"
(omit if use canned beef consomm\*(e')
.IG "1/4 tsp" "white pepper"
.IG "4 Tbsp" "flour"
.sp
.IG "4 Tbsp" "Cognac"
or \fIcalvados\fP
.sp
.IG "3 cups" "marinade"
and more \fIred wine\fP if needed to make 3 cups
.IG "" "canned beef consomm\*(e' with gelatin"
or \fIbeef stock\fP, as needed to just cover meat and vegetables
.IG "2 cloves" "garlic,"
crushed
.IG "1 Tbsp" "tomato paste"
.IG "" "bouquet garni"
(1 tsp ground thyme, 2 bay leaves, several sprigs parsley)
.IG "" "bacon rind,"
from bacon chunk, if available; optional
.IG "optional:"
.IG "2" "cloves"
.IG "pinch" "marjoram"
.IG "8" "black peppercorns"
.sp
.IG "20" "small white onions,"
or more
.sp
.IG "20" "mushroom caps,"
or more
.sp
.IG "" "beurre mani\*(e'"
.sp
.IG "" "parsley sprigs,"
to decorate
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Heat oven to 450 F.
.SK 2
Optionally, 
marinate beef in red wine with bay leaf, onions, cloves, and garlic, for 
several hours.
.SK 3
Simmer bacon lardons, and rind if available, for 10 minutes in 1-1/2 qt
boiling water.
Drain and dry with paper towels.
.SK 4
In skillet, saut\*(e' lardons in butter at medium heat, @6, for 5-10 minutes,
until lightly browned.
Remove lardons with slotted spoon and set aside.
.SK 5
Remove meat from marinade and dry with paper towels.
Reserve marinade.
In skillet, add cooking oil, and at high heat, @8+, 
brown beef a few pieces at a time.
Set aside with bacon.
.SK 6
Slice coarsely the carrot, onion, and optionally the leek and celery.
In casserole, brown the vegetables in butter at medium high heat, @7-8,
about 20 minutes.
When done, remove vegetables from the casserole and set aside,
and pour out the oil.
.SK 7
Return browned beef to the casserole.
Sprinkle on the salt and pepper,
sprinkle on the flour, and toss to cover.
In 450 F oven, brown 4 minutes, toss again, brown another 4 minutes.
Remove casserole.
Reduce heat to 325 F.
.SK 8
Pour Cognac or calvados over meat and ignite.
.SK 9
Return vegetables and bacon to the casserole.
Return the marinade (if used) to the casserole and add wine to 3 cups total.
Add beef broth or stock to just cover meat and vegetables.
Add spices.
Stir.
Bring to simmer on top of stove.
Place in lower third of 325 F oven.
Adjust heat for slow simmer (275 F).
Cook until meat is done when a fork pierces it easily
(from 1 hour for tender meat to 4 hours for a poorer cut).
.SK 10
While dish is cooking,
prepare the white onions, brown-braised in stock (ONIONS-BRAIS-BR),
and the mushroom caps, saut\*(e'ed in butter (MUSHROOMS-SAUTE).
.SK 11
When meat done, remove meat and bacon to a bowl.
Strain and degrease the braising liquid.
In a sauce pan, bring the sauce to a simmer.
If it is too thin, reduce it until it coats a spoon lightly, 
or whisk in portions of \fIbeurre mani\*(e'\fP.
If the sauce is too thick, add stock.
There should be at least 2-1/2 cups of sauce.
Adjust seasoning.
.SK 12
Clean the casserole, if necessary.
Return meat to it, and distribute onions and mushrooms over the meat.
Pour the sauce over meat and garnish.
Simmer for several minutes, on the stove, to heat the meat and vegetables.
Baste as necessary.
.SK 13
Serve in the casserole, or arrange on a platter with potatoes (or rice or
noodles).
Decorate with parsley sprigs.
Serve a goodly portion of the sauce separately in a boat.
.sp
For later serving, let cool, cover and refrigerate.
Reheat by simmering for 10 minutes on the stove, basting as needed.
Alternatively, reheat at 325 F in the oven for 45 minutes, 
or as long as may be necessary.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Consider using
twice the amount of vegetables if use beef broth or consomm\*(e'
rather than stock.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
straightforward but complex.
.I Time:
at least 4 hours flat out, including cooking of the garnishes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu