Beef Bourguignon

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 shallots, finely chopped (1/2 cup)

3 Tbs. olive oil; more as needed

1-1/2 cubes beef bouillon, crumbled

Stems from 1-1/2 lb. button mushrooms, caps reserved for the garnish

1/4 tsp. freshly ground nutmeg

1 bouquet garni of 10 parsley stems, 1 sprig thyme (or 1/4 tsp. thyme leaves), and 1 bay leaf

6 Tbs. unsalted butter

About 4 Tbs. all-purpose flour

Salt and freshly ground black pepper to taste

About 1/2 cup olive oil

1 Tbs. chopped fresh flat-leaf parsley; plus more whole leaves for garnish

Reserved button mushroom caps (or larger mushrooms, quartered)

2 large cloves garlic, crushed and coarsely chopped

2 sprigs fresh thyme or 1/2 tsp. dried thyme leaves

6 to 8 cups veal stock (or turkey leg stock or beef stock)

1 bay leaf

2 Tbs. roughly chopped parsley stems

2 bottles full-bodied red wine

5 slices (1/3 inch thick) country French boule, cut in half, a crustless triangle cut from each half

Freshly ground black pepper to taste

Coarse salt

3 Tbs. olive oil

1 medium carrot, peeled and thinly sliced

2 Tbs. stock or water

2 large yellow onions, thinly sliced

1/8 tsp. ground cloves

12 oz. lean, meaty slab bacon, top layer of fat removed and fatty ends trimmed

6 lb. beef blade roast or beef chuck, trimmed of all external fat and cut in 1-1/2-inch cubes

2 ham hocks, fresh or smoked

36 small white onions

1/4 tsp. ground allspice

About 4 Tbs. unsalted butter, at room temperature

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