In case you ever feel the need to work your butt off

...in the kitchen that is, I have a great recipe today. Speaking of hauling butt, you'll never guess what I'm doing: putting ALL my recipes onto Google Docs. This way, WHEN I get an iPad, I'll just do that kitchen thing - stick the iPad on the wall and access my recipes that way. My recipe binder is huge. This is kind of a good opportunity to go through each one and be realistic about the ones I will or won't make. With this one, I would have given it a pass. But that would have been a big mistake. I actually ate this at a friend's house once and begged her for the recipe. I've made it twice. I'm not going to sugarcoat it: it's a pain in the ass. But the payoff! My God, it's so good you just want to die. But you've earned every bite, believe me. Don't let it drive you up a tree (get it? see attached Drummer photo) Enjoy!


Boeuf a la Bourguignonne

8 ounces slab bacon (regular does not work) preferably peppered, cut into small dice
3 pounds beef round, cut into cubes
1 1/2 cups chopped red onion
1 tsp. minced garlic
Salt
Pepper
3 tbs. flour
2 cups full bodied red wine
2 cups beef broth
3 tbs. tomato puree
3 tablespoons fresh parsley
1 tbs fresh (or 1 tsp. dried) thyme
1 bay leaf
1 pound pearl onions
3 tbs. unsalted butter
8 oz. fresh mushrooms, wild varieties
3 tbs. flat leaf parsley
Whole fresh chives for garnish

In Dutch Oven - cook bacon till crisp. Remove to paper towels and drain. Keep grease, but remove to a bowl. In the pot add one tbs. of the bacon grease. Add beef cubes (but don't crowd) and cook over medium heat, browning on all sides. Transfer beef to a plate and continue like this with the rest of the beef, using the bacon fat to cook it as necessary.

Preheat oven to 350

In the same pot, add 1 tbs of drippings. Add onion and cook 5 minutes. Add garlic and cook 1 minute.

Toss beef with flour and salt and pepper. Put back in pot and cook for 3 minutes or more, till flour is browned.

Pour in wine, stock, tomato puree and herbs. Bring to boil. Cover and transfer to oven. Cook 2 hours.

Cut small X in root of each pearl onion (PITA!) Drop the onions into a pot of boiling water. Return to a boil and cook 5 minutes. Drain onions. Rinse under cold water. Drain again. When cool, peel and put in a bowl.

In another dutch oven or heavy pan, melt butter. Add mushrooms, cook 2 minutes. Reduce heat and cook till tender for 8 minutes.

You should now have a bowl of bacon, a bowl of onions and a bowl of mushrooms

When stew is done, add all three bowls. Heat through. Sprinkle each portion with flat leaf parsley and chives, if desired.