Ragoûts de Boeuf
Of the several types of beef stew in which the meat is browned, then simmered in an aromatic liquid, boeuf bourguignon is the most famous. The daubes, estouflades, and terrines usually require no browning, and are much simpler to do. To be technically correct, any recipe describing meat which is browned before it is simmered should be labeled a fricassee; we shall not always make the distinction here because stew has become current usage.

CUTS FOR STEWING
The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on 1 pound of boneless meat, trimmed of fat, for 2 people; 3 if the rest of the menu is large.
	First Choice:		Rump Pot RoastPoinsc de Culone, or Aiguillette de Rumsteck
	Other Choices:	Chuck Pot RoastPaleron, or Macreuse à Potaufeu
				Sirloin TipTranche Grasse
				Top RoundTende de Tranche
				Bottom RoundGite à la Noix

COOKING TIME
Beef stews take 3 to hours of simmering depending on the quality and tenderness of the meat. If it has been marinated before cooking, it may take less time. Stews may be cooked either in the oven or on top of the stove; the oven is preferable because its heat is more uniform.

BOEUF BOURGUIGNON
BOEUF À LA BOURGUIGNONNE
[Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms]

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

VEGETABLE AND WINE SUGGESTIONS
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly fullbodied, young red wine, such as Beaujolais, Côtes du Rhône, BordeauxSt. Émilion, or Burgundy.
For 6 people

A 6ounce chunk of bacon
Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

A 9 to 10inch fireproof casserole 3 inches deep
1 Tb olive oil or cooking oil
A slotted spoon
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

3 lbs. lean stewing beef cut into 2inch cubes (see preceding list of cuts)
Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

1 sliced carrot
1 sliced onion
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.  

1 tsp salt
1/4 tsp pepper
2 Tb flour
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in middle position of pre-heated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

3 cups of a fullbodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

18 to 24 small white onions, brownbraised in stock, Oignons Glacés à Brun
1 lb. quartered fresh mushrooms sautéed in butter, Champignons Sautés au Beurre
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
(*) Recipe may be completed in advance to this point.

Parsley sprigs	
FOR IMMEDIATE SERVING:
Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surroundedwith potatoes, noodles, or rice, and decorated withparsley.

FOR LATER SERVING:
When cold, cover and refrigerate.  About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.