Anyone for a French-Style Sunday?

You may not be able to pronounce it, (I find if you just mumble something quickly with a strong French accent it works every time) but you'll definitely want to eat it! Any dish with beef is going to be hearty, but this has a unique rich flavor all its own. Orzo adds lightness and the glistening sweetness of pearl onions cuts through the broth. As with basically every dish in the entire world worth eating, a loaf of good, crusty bread is a must.

 Beef Bourgoignon

Ingredients:

1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, cut into lardons 

2 1/2 pounds chuck beef cut into 1-inch cubes

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir, divided

Kosher salt

Freshly ground black pepper

1 pound carrots, peeled then sliced diagonally into 1-inch chunks

2 yellow onions, sliced

4 cloves of chopped chopped garlic

1/2 cup Cognac

2 cups beef broth

1 tablespoon tomato paste

1/2 bunch of fresh thyme leaves, tied with kitchen twine

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove

1/2 cup chopped fresh parsley, optional

Directions:

Slice beef chuck into 1 inch cubes.  Place beef chunks into a large bowl and add about half of the bottle of red wine, until the beef is just submerged in the wine.  Toss beef in wine to coat and place in the refrigerator to marinade for at least 2 hours.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Remove the marinated beef and pat try with paper towels.  Reserve the marinade.  Sprinkle beef with salt and pepper. In batches in single layers, sear the beef in the hot bacon fat for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the remaining half bottle of wine, reserved wine marinade, plus enough beef broth to almost cover the meat. Add the tomato paste and thyme bundle. When it comes to a boil, reduce to a simmer and cover the pot with a tight-fitting lid.  Simmer for 2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew back up to a boil, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over the orzo and serve with a slice of bread and a sprinkle of parsley.

Orzo with Parmesan and Basil

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked orzo pasta

• 1 3/4 cup of chicken broth

• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Directions:

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil.