Beef Bourguinon a la Hassan

Ingredients

• 4 Tablespoons Canola oil
• 2 1/2 lbs boneless short ribs of beef, fat removed and cut into 1-1/2 by 1-1/2 inch pieces
• Salt and pepper
• 3/4 cup all-purpose flour
• 6 ounces apple wood smoked bacon, cut into 1/4-inch pieces
• 2 Tablespoons butter
• 2 bay leaves
• 18 small pearl onions, peeled
• 18 baby carrots, peeled and cut in half if longer than 2 inches otherwise kept whole
• 18 baby turnips, peeled and cut into halves
• 1/2 pound chanterelle mushrooms, cleaned, trimmed and cut in half
• 2 onions, diced
• 1 garlic head, cloves separated, peeled and chopped
• 1-1/2 Tablespoons fresh ginger root minced
• 1 Tablespoon freshly ground cumin
• 1 Tablespoon ground brown mustard
• 2 Tablespoons tomato paste
• 1/2 teaspoon freshly ground black pepper
• 1/2 Tablespoon Aleppo pepper
• 1 bottle red Burgundy wine
• 1 quart white beef stock
• 4 sprigs thyme
• 2 Tablespoons brown sugar

• For garnish:

• 1/4 cup parsley
• 1/4 cup chervil picked

Instructions

1. Pre-heat oven to 325 degrees F.
2. Season the beef with salt and pepper and lightly coat with the flour. Keep at room temperature for 30 minutes. Reserve extra flour.
3. Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
4. In the same pot, sear the short ribs until lightly colored. Take care not to burn the pan.
5. Remove the beef and add the pearl onions; cook for 2-3 minutes. Remove the onions and reserve.
6. Repeat this process with the carrots and turnips.
7. Add the chanterelles and sauté for 1 minute, remove and reserve.
8. Add the butter and the leftover oil. Add the cloves, bay leaf and cook for 1 minute. Add minced onion, garlic and ginger. Cook for 4-5 minutes until transparent.
9. Add the ground spice and cook for 2 minutes more. Add the leftover flour and the tomato paste and cook for 2 minutes.
10. Deglaze with the wine and bring to a boil. Add the beef stock and bring up to a boil.
11. Add the bacon and the short ribs to the pan. Bring up to a boil, then reduce heat. Add thyme. Season with salt and pepper.
12. Place the pot in the oven and cook approximately 2 to 2 1/2 hours.
13. Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.
14. Take out of oven, add sugar and remove clove, parsley and bay leaves. Add the chanterelles. Re-season with salt.
15. At this time the stew should be not as saucy and a bit thicker. (This stew tastes even better the next day.) When ready to serve, garnish with picked parsley and chervil.