Beef Bourguignon With Potato Gratin Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1702
FAT
275%
CHOL
142%
SOD
34%

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Ingredients for 6 servings

1/4 cup cooking oil

1 1/2 cups heavy cream (can substitute half-and-half or milk)

2 cups veal stock, beef or chicken stock

8 cups full-bodied, young red wine

1 bay leaf

1 celery stalk, diced

3 to 4 large russet potatoes, peeled and sliced into 1/8-inch thickness

4 strips bacon, chopped

4 sprigs thyme

Salt and freshly ground black pepper

1/2 cup all-purpose flour

3 pounds lean stewing beef, cut into 1-inch cubes

1 cup grated Gruyere or Swiss cheese

1 carrot, diced

1 pound button mushrooms, halved and sauteed in butter

1 foot long piece butcher's twine

1 tablespoon tomato paste

18 to 24 pearl white and/or red onions, oven roasted and peeled

1 onion, diced

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