Boeuf Bourginon (Beef Stew with Burgandy Wine)

1 pound beef chuck, boneless
1 bay leaf
1 pinch thyme
1 parsley sprig
12 black peppercorns, cracked
2 teaspoons garlic, minced
2 tablespoon flour
1/2 cup tomato puree
2 cups burgandy wine(Pinot Noir), or more
1 cup beef stock, or more
4 oz salt pork, cut into batonet
4 oz small white mushroom caps
4 oz pearl onions, fresh or frozen
This traditional preparation comes from the Burgandy region of France, where the world-reknowned burgandies wines are produced. In America we know this wine by its varietal name, pinot noir.
  1. Trim meat of all exterior fat and any purplish "silverskin" membrane. Cut into even 1" cubes. Season meat well with salt, white pepper and paprika and set aside. Wrap the bay leaf, thyme, parsley, and peppercorns into a bit of cheesecloth and tie closed with a string. Set aside.
  2. Heat two tablespoons of olive oil in the bottom of a heavy pot until it just begins to smoke. Add the beef by small handfuls and sear on all sides. Remove seared beef to a platter. When all has been browned, reduce heat to medium and add the minced garlic. Cook briefly, taking care not to allow the garlic to burn. Return beef to the pot,
  3. Add the flour and cook until the flour begins to brown slightly, then add the tomato puree, red wine and beef stock, stirring while it comes to a boil.
  4. Add the bag with the peppercorns and bay leaf, cover tightly and put into a 325 oven for 1-1/2 to 2 hours, or until meat is tender when pierced with a fork.
  5. If you are using fresh pearl onions, peel by dropping for thirty seconds into boiling water. Drop them into cold water and peel. If you are using frozen onions, defrost. Cut the salt pork into batonets -- little sticks about 1/4" x 1/4" x 2". If you haven't already, remove the stems from the mushrooms and set aside.
  6. About an hour into the cooking time, bring a pot of water to a boil. Add the salt pork to the boiling water and let boil for 30 seconds. Remove meat and drain and pat dry. If using fresh onions, drop them into the boiling water for one minute. Remove and pat dry.
  7. Saute the pork in a small saute pan until browned and crisp. Remove salt pork from the pan, leaving the fat. Saute the onions until nicely browned. Remove from pan. Saute the mushroom caps until lightly browned; remove. Mix the salt pork, onions and mushroom caps; set aside.
  8. When beef is tender, check sauce for seasoning and consistency. If too thick, add a little stock and/or wine. If too thin, mix a tablespoon of cornstarch with two tablespoons of cold water and stir into the bubbling sauce. When sauce is finished, add the garnish of salt pork, onions and mushroom caps. Cover and let set for five minutes off the heat.
  9. Serve with a fine whipped potato, or a fresh pasta or spaetzle.