Christmas Beef Bourguignonne

Christmas Beef Bourguignonne Recipe:

Christmas Beef Bourguignonne
(sung to the Christmas Carol)

12 stems of parsley   
11 black peppercorns   
10 onions, quartered
9 carrots, chunky
8 cups of red wine
7 cups of beef stock      
6 cloves of garlic   
5 t s rosemary & thyme
4 alspice berries (&/or whole cloves-not part of song)
3 bay leaves
2 ounce brandy
and an eye of round, about 6 lbs

De-fat meat, cut in chunks, marinate overnight.
Drain, strain.

2 strips bacon, chopped, fry crisp, remove.
1 lb little mushrooms, brown, remove.
pearl onions, carmelize, remove.

Dust chunks of meat with flour, brown and remove.
Add 2 T tomato paste, cook to brown.
Add back in the carrots, onions, marinade and boil.
Cook 4 hr in 275 deg oven. Strain, thicken juices.

Add everything back in, serve with mashed potatoes.

The only fat is in the meat and bacon. So, fat content
depends on the size of your Christmas serving.
(and we all know we eat a little extra at Christmas)

* You can use chuck, instead of round, but the fat
content soars!

Contributed by Chef Sam, the Guilt Free Gourmet