Bourguignon de Boeuf

 This is a big hardy meal.  This was a typical meal for central to southern parts of France for Sunday or special occasions.  It does take some work, but it's worth it.  Prepare all the ingredients before you start cooking, you should be able to go from step to step without having to do additional prep work along the way.  This should be done in a heavy French oven, cast iron style pot...like Le Creuset oven.

Ingredients

  Heat

Med high......Cook bacon in the pot till done.

Med high......Add 1 1/2 tablespoon of oil

Med high......Cook 1 medium sliced onion

Med high......Add 2 sliced carrots, 1 celery, 4-6 med mushrooms

Med high......Cook till the onions are transparent

Med high......Remove vegetables from the pot

Med high......Add 1 1/2 tablespoon of oil

High..........Brown meat (1 1/2" squares)

High..........Add 2 teaspoons of salt and pepper

High..........Add 2-3 cloves of garlic (stir gently until all meat is coated, remove meat from pot)

High..........Add two cups of Bordeaux wine to pot

High..........Allow to boil for about 2 minutes

Med high…..Reduce to about ½ volume, then return the meat

Low...........Add 4-8 oz of beef broth

Low...........Add vegetables and parsley, laurel & thyme

Low...........Add 4-5 small chips of jalapenos

Low ..........Let cook for 2 to 4 hours

Low...........Remove meat and vegetables from sauce

Low...........Add beef broth if need for volume

Med...........Mix in the flour/butter mixture to sauce (1 lg tbsp of flour and 1 tbsp of butter)

Med...........Let sauce thicken up and serve over meat

Serves about 4