Boeuf Bourguignon

The recipe for this delicious dish is from Delphine, my French daughter-in-law. She gave it to me in French and the translation is mine. This is a dish that is definitely better the next day and that is why the cooking process takes two days. Because it only needs to be simmered the second day it is perfect for entertaining, whenever we are able to do that again. It tastes best when served in a chalet in the French Alps. It serves 6.

3 1/3 lbs. beef

1 1/3 lbs bacon cut into lardons (small strips)

4 or 5 onions, cut across and then cut into slices

4 or 5 carrots, cut into rings

50 ounces wine

1 bouquet garni (Delphine uses thyme and bay leaf, but you can include any herbs you like, all tied up in a bundle.)

2 or 3 cloves of garlic, diced

butter and olive oil.

salt and pepper.

flour

Cut the beef into cubes and brown in a dutch oven in a mixture of butter and olive oil. Season the meat with salt and pepper. If all the beef won't fit in the pan without crowding, cook in batches, adding more butter if needed. Remove the beef to a bowl and then cook the bacon. Put the bacon to one side with the beef. Brown the onion in the fat from the beef and bacon. Season it with salt and pepper. Return the beef and bacon to the pan and sprinkle with flour. Let it cook for 5 minutes. Add the wine, the carrots, garlic, and the bouquet garni. Cook 3 or 4 hours over a low flame. Remove the bouquet garni and let cool. When cooled refrigerate. The next day simmer for about 2 hours.