BOEUF BOURGUIGNONNE

Succulent morsels of beef bubble in a smoky, wine-flavored sauce, finished with meaty cremini mushrooms and caramelized pearl onions. This dish was once described by Julia Child as the best beef stew known to man, and I would agree with her. I think the quick cooking time would have made her smile! Serve the stew over buttered noodles, mashed potatoes, or rice.

SERVES: 6

INGREDIENTS:

• 4 thick-cut bacon strips, cut crosswise into pieces 2 inches wide
• 3 pounds beef sirloin, cut into 1-inch pieces
• 2 sprigs fresh thyme, plus 1 finely chopped teaspoon
• 1 bay leaf
• 2 garlic cloves, sliced
• 3 cups Burgundy wine
• 1 cup beef stock or store-bought beef broth
• 6 tablespoons unsalted butter, softened
• 1 pound small cremini mushrooms, quartered
• 1 pound pearl onions, peeled (see note)
• 2 tablespoons all-purpose flour
• 1/2 cup finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. Cook the bacon in the pressure cooker over medium heat until crisp, remove from the pan, and drain on paper towels. Leave 2 tablespoons of the bacon drippings in the pan. Add the beef in batches and brown, removing them to a plate when done. Return the meat to the pot and add the thyme sprigs, bay leaf, garlic, wine, and stock. Lock the lid in place and cook at high pressure for 15 minutes.
2. While the stew is cooking, melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and cook until they begin to turn golden around the edges. Add the onions and chopped thyme and continue cooking until the onions begin to caramelize and turn golden brown. Set aside.
3. When the stew has cooked for 15 minutes, release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the thyme sprigs and bay leaf from the sauce, skim off any excess fat from the top, and bring to a boil. Stir together the remaining 2 tablespoons of butter and the flour to make a paste and whisk into the sauce. Return to a boil, reduce the heat, and simmer for 2 minutes to thicken. Stir in the onions and mushrooms, reserved bacon, and the parsley. Taste the stew for seasoning and add salt and pepper if necessary.

NOTE:

• Peeling pearl onions is simple. Bring a pot of water to a boil.
• Pop the onions into the water for 3 minutes and drain.
• When the onions are cool enough to handle, cut off the stem end; the skin should slip right off.
• If you are short on time, you can use frozen pearls (but never canned, which will disintegrate into an ugly mess).
• Defrost the frozen onions and then drain them thoroughly before sautéing.