New Year’s Boeuf Bourguignon

A real crowd pleaser - we made enough for 30 at our family reunion this New Year's!
3-1/2 lb beef chuck roast, cut into 1-1/2 inch cubes
1 Tbsp crushed rosemary

1 can petite diced tomatoes, drained, liquid reserved
3 cups red wine
2 cups beef (or chicken) broth

1/4 lb bacon, diced
1 bag frozen pearl onions, defrosted
1 lb baby carrots
2 cloves garlic, minced

2 Tbsp butter plus 1 Tbsp olive oil
10 oz fresh mushrooms

1/4 cup flour
2 Tbsp butter plus 2 Tbsp olive oil
1/2 cup brandy (or cream sherry)

Sauté the beef in a large Dutch oven or other heavy pot in a dash of oil over medium-high heat. Brown the beef in 2-3 batches, leaving plenty of room around each cube. Crowding will encourage steaming, not browning, so leave air around the beef.

Set each batch aside in a bowl while you brown the rest. Remove all beef to the bowl. Add the drained tomatoes to the pot and turn the heat to high. Sizzle the tomatoes, stirring often and add a dash of olive oil if there was none left after browning. Caramelizing the tomatoes like this develops deep flavor.

Cook the tomatoes for about 10 minutes then add the wine, broth and reserved tomato liquid. Nestle the beef cubes into the stew and pour in any accumulated juices from the beef. Bring to a gentle boil and then return to a low simmer. Cook covered for about an hour, stirring 3-4 times.

Meanwhile, cook the bacon in a wide skillet until lightly crisped. Remove to a plate. Add the onions and carrots to the bacon fat and sauté over medium heat for about 8-10 minutes, until the veggies are nicely browned and beginning to caramelize. Add a dash of olive oil or butter if there is too little bacon fat to cook without burning.

While the carrots and onions cook, melt the butter in the oil for the mushrooms in another large skillet. Set the heat to high and sauté the mushrooms, stirring every so often. Allow the mushrooms to release what water they will and then let the water evaporate. Continue to cook until the mushrooms are lightly browned.

After the stew has cooked about an hour, add the carrots, onion, bacon and mushrooms to the beef. Stir gently and adjust seasoning with salt and pepper to taste. Bring back to a gentle boil, then reduce to a simmer and cook 30 minutes.

While the stew cooks, heat the flour in the butter and oil and cook for about 2-3 minutes to create a thick roux. Spoon some of the stew liquid (about 2 cups) into the roux and whisk well. Return the roux to the stew and stir gently. Add the brandy or sherry and bring to a gentle boil. Again, stir and reduce to a simmer. Cook another 15-20 minutes, until the roux is incorporated and the beef is fork tender.

If desired, serve over egg noodles, or simply in bowls with crusty bread.

Serves 8-10.

Cook's Note:  When I make smaller batches, I often toss the beef in flour before browning and then add the wine to the fonds after browning.  If I do that, I have to caramelize the tomatoes in a separate pan, because they won't cook properly, being thickened by all the remaining flour from the browning. I didn't do that here because I was cooking 3 batches (in two huge Dutch Ovens) and was concerned about the flour eventually burning after too much browning.  I had the skillful help of two brothers in law who walked me through the thickening process at the end until just right - thanks Bob and Hans!