Beef Bourguignon with Carrots

INGREDIENTS
BEEF BOURGUIGNON
2 pounds beef chuck, cut into   1-inch cubes1 cup medium diced celery1 cup medium diced carrot1 onion, diced6 garlic cloves, peeled and   crushed6 ounces white button   mushroom, washed and diced2 bottles red wine3 sprigs fresh thyme2 sprigs parsley1 bay leaf1 tablespoon black   peppercorns6 tablespoons canola oil1 slice smoked bacon (optional)1 cup rum or brandy2 cups chicken stock6 tablespoons all-purpose flour- fine sea salt and freshly   ground black pepper
THE CARROTS
4 medium carrots4 tablespoons butter¼ cup chopped parsley- fine sea salt and freshly   ground pepper
SPECIAL EQUIPMENT
CheeseclothKitchen twine

DIRECTIONS
Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight.
Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper.
Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat.
Heat canola oil in a heavy bottomed stock pot, working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.
Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.
Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 ½ hours, until the beef becomes tender. Stir the flour into ¼ cup of water and slowly whisk into the stew. Continue cooking the stew for another ½ hour until thick and the beef is very tender.
Just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a sauté pan and add water to barely cover the carrots, add the butter and lightly season with salt and pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with the beef bourguignon.

Beef Bourguignon with Carrots

INGREDIENTS

BEEF BOURGUIGNON

2 pounds beef chuck, cut into
   1-inch cubes
1 cup medium diced celery
1 cup medium diced carrot
1 onion, diced
6 garlic cloves, peeled and
   crushed
6 ounces white button
   mushroom, washed and diced
2 bottles red wine
3 sprigs fresh thyme
2 sprigs parsley
1 bay leaf
1 tablespoon black
   peppercorns
6 tablespoons canola oil
1 slice smoked bacon (optional)
1 cup rum or brandy
2 cups chicken stock
6 tablespoons all-purpose flour
- fine sea salt and freshly
   ground black pepper

THE CARROTS

4 medium carrots
4 tablespoons butter
¼ cup chopped parsley
- fine sea salt and freshly
   ground pepper

SPECIAL EQUIPMENT

Cheesecloth
Kitchen twine

DIRECTIONS

Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight.

Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper.

Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat.

Heat canola oil in a heavy bottomed stock pot, working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.

Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.

Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 ½ hours, until the beef becomes tender. Stir the flour into ¼ cup of water and slowly whisk into the stew. Continue cooking the stew for another ½ hour until thick and the beef is very tender.

Just before serving the beef stew, prepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a sauté pan and add water to barely cover the carrots, add the butter and lightly season with salt and pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with the beef bourguignon.