Beef Burgundy

Name: Beef Burgundy
Yield: Serves 6
Cuisine: Europe, French
Ingredients: 6 ounces, Salt pork, trimmed of rind (see Trimming Meat and Salt Pork below), rind reserved, and salt pork cut into 1/4 inch by 1/4 inch by 1-inch pieces; 10 sprigs, fresh parsley leaves, torn into quarters; 6 sprigs, fresh thyme; 2 , medium onions, chopped coarse; 2 , medium carrots, chopped coarse; 1 medium head, garlic, cloves separated and crushed but unpeeled; 2 , bay leaves, crumbled; 1/2 teaspoon, whole black peppercorns; 1/2 ounce, dried porcini mushrooms, rinsed (optional); 4 - 4 1/4 pounds, beef chuck roast, trimmed and cut into 1 1/2- to 2-inch pieces (see Trimming Meat and Salt Pork below); , Salt and ground black pepper; 4 tablespoons, unsalted butter, cut into 4 pieces; 1/3 cup, unbleached all-purpose flour; 1 3/4 cups, canned low-sodium chicken broth; 1 bottle, red burgundy wine (750 ml) or Pinot Noir; 1 teaspoon, tomato paste; 36 , frozen pearl onions (about 7 ounces); 1 tablespoon, unsalted butter; 1 tablespoon, granulated sugar; 1/2 teaspoon, table salt; 10 ounces, white mushrooms, whole if small, halved if medium, quartered if large; 2 tablespoons, brandy; 3 tablespoons, minced fresh parsley leaves

Main Courses
Europe
French
Fruits & Vegetables
Meat
Vegetables
Beef
Stews

Appears in Cook's Illustrated January/February 2001, America's Test Kitchen TV

The essence of this hearty French beef stew is flavor, and lots of it. The secrets? Use the right cut of meat, salt pork, and a brown roux; forget canned beef stock; and buy the best bottle of wine you can afford.

SERVES 6

TIME 5 to 5½ hours

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