The tenderness, flavor, and overall succulence of this dish defy description.

It was first served to me in an individual-sized crock topped with a large crouton and, I believe, a side serving of boiled potatoes.

The beef was so delicious, I don't think I can remember the remainder of the meal. Later, I was amazed to learn that preparation is simple and easily managed by the busiest, most harried, cook.

BOEUF A LA BOURGUIGNONNE

Serves 4 persons

INGREDIENTS

3 pounds eye of the round roast
2 onions, sliced
2 carrots, sliced
6 black peppercorns
3 parsley sprigs
Pinch of dried thyme
1 bay leaf
1 bottle dry red wine
4 Tbsp peanut oil
2 Tbsp butter
20 tiny white onions
1/4 pound blanched bacon, cut into strips
2 Tbsp flour
3 garlic cloves
10 small mushrooms
1 bouquet garni*
Salt
Freshly ground black pepper
1/4 cup brandy
1 cup croutons*

Boiled potatoes

* Bouquet Garni
For bouquet garni, simply duplicate above listed mixture of peppercorns, parsley, dried thyme and bay leaf. Tie them into a square of cheese cloth so they are easily retrieved later; otherwise, just toss them into the pot, as you will strain the sauce when the dish is cooked.

*Croutons:
Make large croutons, about 3 inches square. Use thick slices of French bread, crusts trimmed. Rub with garlic, and fry in butter until nicely browned.

METHOD

* Cut meat into 1 1/2- to 2-inch cube.

* Marinate overnight in mixture of onions, carrots, peppercorns, parsley, thyme, bay leaf and half the wine. Turn occasionally.

* Heat oil and butter in heat-proof casserole. Add tiny onions and cook until golden. Add bacon and stir until golden. Remove onions and bacon and reserve.

* Remove meat from marinade, pat dry with paper towels, and brown, a few pieces at a time, in casserole.

* In a saucepan, bring marinade to a boil, reduce slightly, and strain.

* Add browned beef to casserole, sprinkle with flour and stir over high heat for 2 minutes.

* Add garlic cloves, reduced marinade, bouquet garni, the remaining wine, reserved onions and bacon, and mushrooms.

* Season with salt and pepper to taste, and cook, covered, in a 325-degree oven for 2 hours, or until meat is very tender.

* Transfer meat and vegetables to serving dish or individual casseroles and keep hot.

* Boil sauce for a few minutes, remove from heat and add brandy.

* Return to heat and boil for 2 more minutes.

* Strain sauce through a fine sieve over the meat.

* Garnish with croutons and serve with boiled potatoes.

A glass of the nice red wine used to cook the beef, a tossed green salad and a simple dessert complete this meal.

Learn more about this author, Joan Mccord.
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