Servings: Serves 8–10
Preheat oven to 375°F.
In a heavy bottom pot with a tight fitting lid that can transfer to the oven heat EVOO, 4 turns of the pan, over medium high—high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Season meat with salt and pepper and remove from pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch. Remove meat to the plate. Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef back to pot. Add fresh thyme. Pour in burgundy wine and beef stock to cover meat. Cover pot, transfer to oven, and cook 90 minutes.
While meat cooks, in a small skillet over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk a minute or two to form a roux. Transfer to small dish and reserve. Return pan to heat and add 1 tablespoon butter. When butter melts add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown, and glazed all over, 10 to 12 minutes. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 tablespoon of butter and add mushroom caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.
20 minutes before meat comes out of the oven make a double-batch of rice. When rice is done fluff with fork and stir in almonds.
Remove beef from oven and remove lid. Place over medium heat on stove top. Whisk your roux into the Beef and Burgundy to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from the pot.
* For more information about Rachael Ray, visit www.rachaelrayshow.com.