Unfortunately, wife 1.0 retained ownership of that massive tome in the divorce settlement. Praise the Inter-webs!
Beef bourguignon from Stephanie Alexander’s The Cook’s Companion
1tbs olive oil
100g streaky bacon cut into 1cm cubes
700g blade steak, 5cm cubes
ground black pepper
2tbs plain flour
1 cup red wine
1 bay leaf
1 sprig thyme
2 stalks parsley
small piece of blood orange peel
1 cloves garlic, minced
1 cup beef stock
5 large flat mushrooms sliced thickly
25g softened butter
In non-stick fry pan heat oil and brown bacon gently. Remove with slotted spoon and brown shallots then set aside with bacon.
Season beef with pepper and brown in pan. Scatter over 1tbs flour on high heat, then add 1tbs Brandy. Keep heat on high and add wine, and reduce a little. Make sure to stir up any brown bits.
Add herbs and orange peel. Add garlic, bacon and onions. Add beef stock, cover with baking paper snugly and cover with lid. Cook for 20mins and add mushrooms, recover and cook for a further 10mins.
Ladle 1/2cup of juices into a small bowl. Cream softened butter with 1tbs flour and add to juices, mixing with a fork until combined. Pour this into beef and stir until combined. Bring casserole to a boil to thicken slightly.
prep time: 25mins.
cooking time: 30mins.
total: 55 hour.
From memory Stephanie advocated using a cheap cut of meat (such as chuck) and cooking it in an oven, but I never have cooked it that way, following the above recipe more or less. I tend to use a decent cut of meat (up to and including rump), good quality dried herbs including bouquet garni, and cook in an electronic fry-pan for 2 hours after the ‘stew’ is assembled (on low heat.)
Usually tastes better the next day (flavour infusion)
Maybe you would prefer this one from Julia Child? Never try, never know 555