Boeuf Bourguignon II The New York Times Magazine, September 11, 1960 Craig Claiborne Yield: serves 12 5 lbs. boneless chuck beef, cut into 2-inch cubes Flour 9 Tbsp. unsalted butter 6 Tbsp. olive oil Salt and freshly ground black pepper ¼ cup Cognac, warmed ½ lb. bacon, diced 3 cloves garlic, minced 2 carrots, peeled and coarsely chopped 2 leeks, white and pale green parts only, coarsely chopped and washed well 3 cups coarsely chopped onions 2 Tbsp. chopped flat-leaf parsley, plus additional for garnish 1 bay leaf 1 tsp. dried thyme 1 (750-ml) bottle Burgundy or pinot noir 36 small onions (you can use frozen small white onions) Sugar 36 mushroom caps Juice of ½ lemon Heat the oven to 350o. Roll the beef cubes in flour. Heat 4 tablespoons each butter and olive oil in a large skillet over high heat and brown the beef, in batches, on all sides. Return all the meat to the skillet. Sprinkle the meat with salt and pepper, pour the Cognac over it, and carefully ignite. When the flame dies, put the meat in a casserole. Add the bacon, garlic, carrots, leeks, onions, and parsley to the skillet. Cook, stirring, until the bacon is crisp and the vegetables are lightly browned. Transfer the bacon and vegetables to the casserole with the meat and add the bay leaf, thyme, Burgundy, and enough water barely to cover the meat. Cover and bake for 1½ hours. Prepare a beurre manié by blending 1 tablespoon each butter and flour. Stir into the casserole bit by bit. Return the casserole to the oven and continue cooking until the meat is very tender, 30 to 60 minutes longer. Meanwhile, brown the small onions in 2 tablespoons butter with a dash of sugar in a large skillet. Add a little water, cover, and cook until the onions are almost tender. (If using frozen onions, follow the cooking directions on the package, then brown them in butter with a little sugar.) Set aside. Sauté the mushrooms in the remaining 2 tablespoons each butter and oil in a large skillet until lightly browned on one side. Sprinkle them with lemon juice and turn to brown the other side. To serve, add the onions to the casserole and garnish with the mushrooms and parsley. Note: Amanda Hesser says, "If you can't get your Cognac to ignite, don't fret. Just simmer the alcohol for a minute and move on." For a second version, published in the same article, see Boeuf Bourguignon I.

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