Name: Beef Braised in Red Wine
Cook time: 1 1/4 hr
Total time: 1 day
Yield: Makes 4 to 6 servings
Ingredients: 2 lb boneless beef chuck, cut into 1 1/2-inch pieces; 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône); 2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups); 1 teaspoon finely chopped fresh thyme; 1 Turkish bay leaf or 1/2 California; 4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves; 1 carrot, thinly sliced; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 2 large shallots, finely chopped; 2 large garlic cloves, finely chopped; 2 tablespoons all-purpose flour; 6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked); 1 (10-oz) package pearl onions (2 1/2 cups); 1/4 cup water; Accompaniment: buttered egg noodles; parchment paper

Boeuf Vigneronne

The definition of rustic, this seductive dish of tender meat, sweet onions, and reduced wine was made for the vintners of Burgundy. Red wine adds a dark, lusty color to draw you into the meaty flavor, which, like a good bottle of wine, only gets better as it ages.

Cooks' note

Boeuf vigneronne can be made and cooled, uncovered, then chilled, covered, up to 4 days. Reheat slowly over moderately low heat, adding water if necessary to thin boeuf vigneronne, until heated through.

Recipe notes

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