Beef and burgundy

MAKES 11 (1-CUP) SERVINGS

1/2 cup plus 3 tablespoons flour, divided
3 pounds lean sirloin of beef, cut into bite-size pieces
1/4 cup olive oil
Coarse salt and black pepper
1/2 pound bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf, fresh or dried
2 tablespoons fresh thyme, chopped
1 (750-ml) bottle French Burgundy wine
2 cups beef stock

5 tablespoons butter, divided
1 cup frozen or 1 (15-ounce) jar pearl onions, drained
1 rounded tablespoon sugar
1/2 pound white mushrooms, halved
1 tablespoon fresh orange zest
1 tablespoon fresh lemon zest
2 (6.09-ounce) boxes rice pilaf mix, such as Near East, prepared according to package directions
1/2 cup smoked almonds
1/4 cup flat leaf parsley, chopped

Place 1/2 cup of flour in a pie pan or shallow bowl. Add beef chunks, in batches, stir until lightly coated then shake off excess.

Place a heavy-bottom, oven-proof, large pot (with a lid) over high heat. When the pan is very hot, add olive oil. Add flour-coated meat chunks, in batches and brown on all sides, about 5 minutes per batch. Remove to a large bowl and season with salt and pepper and reserve.

Reduce heat to medium-high and add bacon to the pot. Cook until crisp, about 5 minutes. Add carrots, onion and bay leaf, season with salt and pepper. Cook vegetables until they begin to soften, about 5 minutes. Add reserved beef back to the pot. Add thyme, wine and beef stock. Cover pot and transfer to a preheated 350-degree oven for 90 minutes.

In a medium skillet over medium heat, melt 3 tablespoons of butter, whisk in 3 tablespoons of flour and continue to whisk until a thick paste or roux forms. Continue to cook for 5 minutes. Transfer to a small dish and reserve.

Return skillet to heat and add 1 tablespoon butter. When butter melts, add pearl onions, sugar and a pinch of salt. Cook until onions are caramelized, light brown and glazed, about 12 minutes. Transfer to a small bowl and reserve. Return pan to heat, add remaining butter and mushrooms and cook until lightly browned and tender, about 10 minutes. Add both citrus zests to mushrooms, season with salt and pepper. Add to reserved onions.

Remove beef from oven. Place on stove top over medium heat and whisk in reserved roux, stirring until slightly thickened. Add reserved mushrooms, onions and zest to the pot and stir to combine. Remove bay leaf.

Prepare rice pilaf according to package directions. When done, fluff with a fork and stir in smoked almonds.

To serve: Ladle stew into shallow bowls, top with rice and garnish with chopped parsley.

Nutrition facts per cup: 415 calories, 21 g fat, 7 g saturated fat, 27 mg cholesterol, 38 g carbohydrates, 7 g protein, 501 mg sodium, 2 g fiber

Rachael Ray