Bethel Leslie's Boeuf Bourguignon
3 lbs. lean beef (round or bottom round), cut in 1 1/2-inch cubes
3 onions, peeled and chopped
1/3 cup butter
About one cup water
4 carrots, peeled, cut in half or left whole (if small)
2 doz. pearl onions, peeled
12 small potatoes, cut band around center 1/4 inch wide
Half bottle red wine (Bordeaux or Burgundy)
1 small stalk of celery with leaves, chopped
1 small peeled ripe tomato, chopped
Salt and freshly ground pepper
Good pinch of thyme
10 1/2 oz. package frozen peas
1. Shake meat in seasoned flour in a paper bag. Brown meat and onions together in butter until quite dark brown. Remove meat and onions to ovenproof casserole. Add boiling water to skillet to deglaze pan; pour juice over meat in casserole.
2. Prepare vegetables. Add vegetables with the exception of peas to casserole with meat. Cover with wine. Add seasonings. Cover, place in preheated 350 degree F. oven and cook until meat and vegetables are tender (about 3 hours). Remove lid; put peas (unthawed) over top of stew. Cover, raise oven temperature to 400 degrees and cook about 20 mins. (or until peas are done). Arrange meat and vegetables in a deep platter. If necessary, cook down juice and serve as gravy. Serves 8.
Bethel's Thoughts: For added flavor, add any leftover vegetables to the casserole. Be careful not to add too much liquid to the stew as stew is more richly flavored when not too watery or thickened by adding flour.