Preheat oven 300°F [150°C].
In large skillet, heat oil and saute garlic, onions, carrots, celery and mushrooms until golden brown, about 5 minutes. Remove vegetables to bowl.
Trim and cut meat into one inch [2-1/2 cm] cubes. In plastic bag, combine flour, salt and pepper. Working with a few pieces at a time, shake meat cubes in flour mixture, then brown in remaining oil in skillet. Transfer meat to a large casserole dish.
SAUCE
Add any remaining flour from plastic bag to skillet and cook, stirring, until brown. Gradually stir in stock and scraping up brown bits from bottom, bring to boil; stir in wine, tomato paste, vinegar, worchestershire and bay leaves. Taste and adjust seasoning.
Pour hot sauce over meat. Cover tightly and bake for 2 hours. Stir in Vegetables and continue cooking until meat is very tender. At this point (If not
serving immediately), cool and refrigerate, or freeze. Thaw completely before continuing.Beef
dish actually improves in flavor when reheated.
PIQUANT CRUST
Melt butter in large skillet over low heat; stir in garlic. Spread bread slices with mustard and arrange in garlic butter; heat slowly, turning slices over until butter is absorbed. Arrange bread on top of beef bourguignon and bake, uncovered in 350 °F
[180°C] oven for about 30 minutes or until stew is bubbly and crust is golden.
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