Ingredients

1/4 pound thick-sliced bacon

3 pounds boneless beef chuck

1/3 cup all-purpose flour

2 tablespoons vegetable oil

4 1/2 tablespoons unsalted butter

1/2 cup brandy

1 (4-inch) piece of celery

4 fresh parsley stems (no leaves)

4 fresh thyme sprigs

2 bay leaves (not California)

2 cloves

2 onions, finely chopped

3 large garlic cloves, finely chopped

2 carrots, cut into 1/4-inch-thick slices

1 tablespoon tomato paste

1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)

1 pound small (1 1/2-inch) boiling onions or pearl onions

1pound mushrooms, quartered if large

• Accompaniment: peeled boiled potatoes tossed with butter and parsley

• Special equipment: kitchen string

Description

·Boeuf Bourguignon May Be Made 1 Day Ahead. Cool, Uncovered, Then Chill, Covered (it Tastes Even Better Made Ahead Because It Gives The Flavors...

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